They fry crab meat, but I have chicken tenders, oyster mushrooms, and saesongi mushrooms, so I prepared to fry them together because I thought they would have a different lifespan.

And the crab meat was made like a crab leg like Mr. Baek's house meal. Cut the long crab meat into three pieces and tear one side.

The sauce I'm going to make with this tempura is Yuringi sauce. Yurinki is a style of fried chicken and sprinkled with spicy and sour soy sauce. I'm just going to make it simple. First, chop red pepper and cheongyang pepper. Even the seeds

Add anchovy stock, kelp stock, or natural seasoning stock to it. It can be thick soy sauce, and I like all kinds of them. Add soy sauce and you'll need sweet and sour taste. Add sugar or honey for the sweetness. Or oligosaccharide is good. Add vinegar for the sour taste, sprinkle a little pepper, mix well, and store it in the refrigerator for a while. To make it smell like pepper. 3 tablespoons of tsuyu/flavored soy sauce/tuna sauce, 1/3 cup of kelp broth, 1 tablespoon of sugar/honey, 1 tablespoon of vinegar, a little pepper

We'll finally have to get ready to fry it. I'm making frying clothes, but the water doesn't go in. Add frying powder 3: starch 1: mayonnaise 1 and mix well. I didn't season it. There's seasoning in mayonnaise. Yurin's sauce anyway

If you mix it well, oil comes out of the mayonnaise.

Add crab meat to the batter. Mix it well. Make sure that the batter is evenly coated with batter.

I put on the batter, and the oil is naturally sinking underneath. When frying, fry quickly at a high temperature of 180 degrees Celsius or higher. If the temperature is low, the oil in mayonnaise can't go outside, so the fried food can become greasy. These are ingredients that cook quickly anyway, so you can fry them right back and forth at a high temperature and take them out.

Sprinkle the yurin sauce on top and finish it off. Then, the fried crab with Yuringi sauce is done.