Curry crabs
By VicentaLakin
Recipe Recommendations
- swimming crab 3 only
- Original curry half a box
- milk half a box
- ginger slices 4-5 sheet
- onion 1/3
- yellow wine 2-3 spoon
- qingchong few
Steps for Curry crabs
1
(b) Remove the peddle crab big feet, wash their bodies and feet separately, then cut off the tip of their feet to make it easier for the juice to lead into the crab leg; then lift the lid on the tail of the crab shell and open it easily with a slit on the tip of the chopstick, then remove the cheeks and wash them cleanly, cut them into four pieces, and the lids of the crab shell can wash out the black layer and dry the water2
Hot oil in the pot, with ginger blades, onions, onions, and fragrances, and then with crabs3
Scrambling or red, pouring wine down the side of the pot for about a minute. Crabs4
In about seven or eight minutes, put in curry and half a box of milk, keep burning, turn it over slowly, wait for water to become dense, so that the pot can start。5
The pickup of ginger chips, onions, onions, etc. can make the finished product look better before the pot starts. This step is based on individual needs. If curry is thicker, you can choose Thai curry sauce and coconut combinations, and the foreign taste is more rosy。