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Ingredients: 3 Sri Lankan mud crabs 1500g

Seasonings: Chubang delicious fresh soy sauce, Chubang chicken powder, Chubang zero-added pure grain cooking wine, appropriate amount of white wine

Ingredients: cornstarch, bread crumbs, minced garlic, Thai pepper, crushed dried chili, tempeh, scallions,

Production steps:

1. Peel the garlic cloves and chop them into minced garlic, separate the white and green green onions into chopped green onions, mince the ginger, and chop the black beans and dried chilies;

2. Put minced garlic, minced ginger, green onion and black bean into a bowl, add appropriate amount of oil and soak for a while in advance;

3. Cut the crab in half, add a little white wine and Chubang chicken powder, mix well, and marinate for a while;

4. Dip the marinated crabs into cornstarch, and be careful to shake off excess flour;

5. Fry the crabs in batches until cooked until crispy. Pick up the crabs and reserve the oil for later use;

6. Pour the pre-soaked garlic tempeh and other oil into the pot and stir-fry;

7. Sprinkle in chopped dried chilies and stir-fry, add a spoonful of oil for pricking crabs, turn from low to high heat and fry the minced garlic;

8. Pour in the bread crumbs and stir-fry together until the garlic turns yellow and the bread crumbs turn golden;

9. Turn to low heat, add fried crabs and stir-fry;

10. Add CHUBANG delicious fresh soy sauce, CHUBANG zero-added pure grain cooking wine, and CHUBANG chicken powder, turn to high heat, stir-fry until the flavors are in, and serve.