First of all, we need to prepare all the ingredients needed to make this curry crab: first, cut the onion into chopped green onion, and cut the ginger into ginger slices for later use. Then untie the crab and put it into the basin, and brush the crab claws and legs with a small brush.

Insert a chopstick from the tail of the hairy crab near the middle of the crab shell, all the way to the head, shake it left and right a few times, then take out the chopsticks and uncover the crab shell of the hairy crab. Cut off the crab's lungs and mouth with scissors, scrape off the crab's gills and other internal organs, and then cut it in half with a knife.

Heat in a pan until the palm is hot, pour in 30ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion and ginger slices, turn small and fragrant, then add chopped hairy crabs and stir fry.

Stir-fry until hairy crabs turn red, add curry block, salt 1g and cooking wine 10ml to taste.

Add 300ml of drinking water to melt the curry, cover the lid and bring it to a boil, then turn to medium heat and cook until the soup is thick, so that the crab meat can be fully tasted.