Add 1/2 teaspoons of salt and 1/2 teaspoons of Chinese liquor to the crab and marinate for 10 minute, then dip a layer of dry powder on the crab cover, shell and knife edge, wash celery, remove leaves, cut into sections, chop onion ginger, bean paste and pepper, and peel garlic for later use.
Put the oil in the pot. When the oil is 60% to 70% hot, let the crabs stained with starch fry in the pot until the surface of the crabs is golden, and then take them out. Stir-fry garlic until golden brown, pour out oil, and stir-fry celery until cooked.
Put a spoonful of oil in another pot. When the oil is hot, stir-fry the chopped bean paste in the pot to get red oil. Saute pepper, pepper and onion ginger, stir-fry garlic and crab, and add half a teaspoon of soy sauce and 1 teaspoon of sugar to taste.
Finally, stir the celery evenly in the pot and take it out.
Cooking tips
If the crab is steamed, just wash it. You need to dismember when cooking. Starting from the navel is the easiest and effortless. The crab's cheeks need to be removed, and there may be sediment in them.
If crabs want to taste, they should be pickled in advance, and half a teaspoon of salt and half a teaspoon of wine are enough.
Before the crab is oiled, it must be wrapped with dry powder, otherwise the crab meat will not only collapse but also fry when cooked.
Stir-fried crabs don't need salt, because the bean paste itself is salty, just add a little soy sauce and a spoonful of sugar to refresh yourself.
Garlic and celery in this dish are delicious, and other vegetables such as broccoli can also be used instead. Just try it.