white granulated sugar
How to Make Spicy Hairy Crab with Yoon Fingers
Brush the crabs clean, put 3-5 slices of ginger in a pan with cold water, lay 6-8 slices of ginger on a steam rack, wait for the water to boil, lay the crabs flat on the rack, cover the pan and steam for about 8-10 minutes and turn off the heat.
Put the remaining ginger slices and prepared spices on a plate and reserve the garlic leaves.
Heat the oil in a wok, when the heat is at 60%, pour the steamed crab into the wok and stir-fry for 1-2 minutes, the crab first with a spatula to the side of the wok, pour the spices in the oil in the bottom of the wok to burst fragrance, then stir-fry with the crab for about 1 minute, cook the amount of wine, soy sauce, sugar, continue to stir-fry, and add a small amount of water to sulk for about 30 seconds.
Add the garlic leaves and stir-fry for another 30 seconds.
Remove from the pan, clip the crab out first and pour the remaining sauce over it. It’s ready to serve.