A swimming crab.

Proper amount of flour

Two pieces of curry

Proper amount of cooking wine

Half an onion

Jiang Mo moderate amount

Appropriate amount of minced garlic

Scallion right amount

A little coriander

One red pepper

Proper amount of butter

A little salt

Appropriate amount of sugar

How to make home-cooked curry crabs?

A big swimming crab.

Wash clean, lift the cover to remove the internal organs, cut the crab into four pieces, and remove the pliers.

Dip the cut surface evenly with flour.

Prepare ginger, onion, garlic, red pepper and coriander.

Dice onion, red pepper, garlic, ginger, chives and parsley.

Put butter in the wok, put the crab dipped in flour into the wok and fry until the cut surface is solidified and the surface is completely discolored.

Then add minced garlic, Jiang Mo and scallion, stir-fry to taste, then add onion and stir-fry.

Add a proper amount of water and put two pieces of curry to boil.

Cook the fried crab for two minutes, so that the crab meat can fully absorb the rich flavor of curry.

Put red pepper, a little salt and sugar before collecting juice on high fire.

Turn off the heat, sprinkle chopped coriander and green leaves of shallots, and stir-fry evenly.

Curry crab sauce bibimbap is delicious.

Children who don't like Chili peppers don't have to put them in.