The recipe is divided into 4 steps:

Cut the scallions into pieces. Lettuce and celery are cut into finger-thick inch sections. Slice the ginger and set aside.

Wash the pike crabs, put them into a steamer and steam for 12 minutes until mature. Remove and cool until not too hot, then remove the crab cover and keep aside, tear off the gills and navels of the crab, and then cut the crab body into 4 pieces. The crab pincers are tapped with a knife to break the pincers.

Heat the oil in a sauté pan over high heat until it reaches 60 percent, then add the peppercorns, dried bell peppers, scallions, ginger and garlic and stir-fry to coat.

Add green bamboo shoots and celery and stir-fry until browned, add crab pieces and stir-fry evenly, cook cooking wine, soy sauce, add sugar and stir-fry evenly, sprinkle in fried peanuts before serving.

The crab (scientific name: crab) is a crustacean of the order Decapoda (short-tailed suborder), especially of the short-tailed group (true crabs). It also includes some other types, such as the crooked-tailed group of about 4,700 species. Their distribution is found in all oceans, rivers and on land. The crab's tail differs from that of other decapods (e.g., shrimp, lobster, crayfish) in that it is curled under the thorax and the dorsal armor is usually broad. The first pair of thoracic legs are specialized as chelicerae. It usually moves by walking or crawling. The transverse gait of the common shore crab is familiar and is characteristic of most crabs. Species of the family Portunidae and some other types swim with flattened paddle-like appendages, with dexterous movements and powerful large pincers. China's crab resources are very rich, including the lower reaches of the Yangtze River Taihu Lake hairy crabs, Gaoyou Lake hairy crabs, Yangcheng Lake hairy crabs produced for the top quality.

There are many types of crabs, most of which are edible. Most of the most eaten ones originate from the sea or freshwater lake areas.