Cooking Steps

1. 

   Step1:There are only two crabs for this dish. 23 hairy crabs, 80g garlic, 80g breadcrumb, 2tsp sugar, 2tsp cooking wine, 8g ginger, 8g black bean, a little leek, a little starch (if there is no breadcrumb, you can take a piece of toast, grind it into pieces with a blender, and crush it into pieces with a rolling pin

2. 

   Step2:Prepare a proper amount of starch. Then wrap the crab's incision with starch. Lock the water and roll it all in the starch

3. 

   Step3:When the crabs are ready for cooking, hot oil and six kinds of ripening, fry the crabs covered with starch until the surface is slightly yellow, then take out the oil control

4. 

   Step4:Leave a little oil in the pan. Then add the garlic and stir fry until the surface is yellowish

5. 

   Step5:When the garlic is almost yellow, pour in the breadcrumb and stir fry until golden

6. 

   Step6:Stir fry the minced garlic and bread bran, then start the pot. Heat the oil. Put in the Douchi and pepper, stir fry and stir to produce the fragrance. Then stir in the onion and ginger, cooking wine, sugar and salt in turn. (I forgot to put pepper

7. 

   Step7:Finally, pour in the fried crabs and bread bran and garlic. Stir quickly and evenly over high heat, and then you can get out of the pot.