Cooking Steps

1. 

   Step1:Wash potatoes and carrots, peel them and cut into small pieces. Wash red peppers, peel them, remove seeds and cut into small pieces. Wash onions, cut into pieces and prepare for us

2. 

   Step2:Wash the hairy crabs with a small brush; boil the crab belly in the water and put the crabs in the water. Loosen the ginger pieces and put them into the pot. Add salt and rice wine. Cook the crabs in a big fire for about 23 minutes. Remove the non edible parts (crab stomach, white gills, crab heart and crab intestines) after they are taken out and cooled. If you don't eat at home, I'm used to scraping the Eriocheir hair as much as possible. Cut the crabs in two parts. Sprinkle dry on the incision Pat the starch evenly and seal the past

3. 

   Step3:Heat the pan with oil (more under the oil). Fry the crab's cut in a half frying way until it's golden and crisp. Drain the oil for later use

4. 

   Step4:Keep the bottom oil in the pot. Put the materials for cutting into the pot and stir fry

5. 

   Step5:Stir fry until the surface of the material is soft and slightly burnt. Put the greased hairy crabs into the pot, stir fry them and mix them well. Fill the pot with water. The water volume shall be slightly flat to the material in the pot

6. 

   Step6:Turn to medium and small heat, cover and simmer. Simmer until the potatoes are soft and smooth (about 10 minutes), turn off the heat

7. 

   Step7:Break Da Xi Da Jin curry into small pieces and put them into the pot. Stir until it is fully dissolved and then open fire. Heat the little fire until the curry is thick (about 5 minutes). In the meantime, properly stir the materials in the pot to evenly wrap the curry juice.