First, deal with crabs. After washing, divide the crab into 6 pieces. It's cruel to say that the crab cheeks, intestines and heart have been removed. The crab's stomach is not removed. Remember what you can't eat when you eat (the reason why you don't remove it is to prevent the crabs from scattering when frying). Warm reminder: Be careful not to be caught by crabs when cleaning crabs. Remember not to eat four parts of crab: crab intestine, crab stomach, crab heart and crab cheeks!

3, all processed, marinated with a little white wine for 5- 10 minutes, without white wine instead of warm reminder: I am used to marinating with white wine, and when I eat it, it will have the aroma of Jamlom wine, mixed with garlic, and it tastes particularly good! The crabs in this season are so fat, and there are many crabs, which are very attractive!

4. When pickling crabs, prepare 2 garlic pieces, chop them and 3 pieces of ginger.

5, put the right amount of oil in the pot to heat, and the incision of the crab is stained with starch (like raw powder)

6, all into the pot to fry, fry until it is yellowish, remove the oil control and set aside. Fried crab shells are broken when eaten, in one word: fragrant. Dad Han didn't like fish and crabs before he met me. He does as the Romans do. Now he loves them more than I do. Thanks to a mother-in-law and daughter-in-law who can cook.

7. Leave some base oil in the pot, and stir-fry the garlic and ginger in the pot for fragrance.

8. Stir-fry the fried crabs together and add a little salt according to the taste of your family.

9, a little black pepper (every time fried garlic crab black pepper is a must, personally love to eat)

10, a little balsamic vinegar to enhance fragrance.

1 1, stir-fry evenly, and then serve! Chicken essence is added as needed, but I don't think it tastes good.