Ingredients: 2 orchids and 2 crabs each (750g). Seasoning: cooking oil 50g, onion 1g, ginger 1g, fennel 1g, clove 2g, cinnamon 2g, pepper 2g, salt 5g, monosodium glutamate 7g, sugar 10g, yellow wine 25g, and appropriate amount of coriander.

Method: Wash the crab, tie it tightly with a rope, and put it into the basin with its abdomen facing up. Add shallots, ginger slices and yellow wine, steam in a cage and take out. After cooling, soak in balsam for 4 hours. When eating, cut off your toes, replace each knife with 8 pieces, place them according to the pattern, and put coriander on them.

Features: mellow smell, fresh and delicious.

For the rest, I think it's better to cook crabs or stir-fry ginger onions.