2g of crab meat.

second, auxiliary materials:

75g of starch (peas) and 75g of eggs.

third, seasoning:

5g of lard (refined) and 1g of salt and pepper.

4. Practice:

1. Cut the crab leg into six sections and grab them evenly with eggs and dried starch;

2. Put the oil in the spoon, and when it is 8% hot, fry the crab leg meat into the oil piece by piece until golden brown, pour it into the colander and put it on the plate, and bring pepper and salt when serving.

tips on food: crab meat: crabs should not be eaten with persimmons, oranges, Schizonepeta, dates, pears, honey, pomegranate, cantaloupes and peanuts; Eating crabs is not allowed to drink cold drinks, which will lead to diarrhea. Eggs: eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable to eat with soft-shelled turtle, carp, soybean milk and tea.