I. First of all, rinse the crab with water, put the crab's lid on one side, remove the crab gills and whiskers on the side, turn over the lid and then remove the belly at the back of the crab to remove the residue inside;

2. Then split the crab in half from the middle of the abdomen, cut the pincers separately, gently pry the pincers apart with a small clamp, heat the pan and pour the oil into the pan, put in the ginger slices and tomato sauce to burst the aroma, put in the crab and stir-fry it, until it begins to turn red, and then put in the crab. Until the crab shells start to turn red, pour in the prepared crab-free stock;

three. Finally, put the miso in a spoon and slowly melt it. Boil once more, and the crab is about to cook. Take out the crab first to prevent overcooking. Put a spoonful of garlic oil at the bottom of the soup bowl, chop some green onions, pour the hot soup directly on the garlic oil at the bottom of the bowl, sprinkle the green onions on top and serve~

Notes:

1. The ketchup is not the kind of ketchup that you would use for dipping your fries. If you don't have it at home, you can use a little ketchup and a fresh tomato to sauté and simmer until it thickens;

2. For the crab, you can use other swimming crabs. I use blue crabs when they are more available in Australia. If the crabs are not very clean, remember to brush them with a small brush;

3. I don't get tired of eating crabs. Every time I come back, I almost always eat crabs. All my aunts and uncles know about my hobby and pile them in front of me if possible.