Exercise:

1. Wash the scissors for the cream crab (female blue crab), knock out the crack with the back of the knife, peel off the crab cover, open the crab cover, and remove the crab stomach, the crab cheeks on both sides of the crab body and the crab heart inside. Divide the processed crab into four parts, and evenly coat appropriate amount of starch on the crab tongs and crab sections for later use.

2. Pour half a finger into the pot to save fuel, heat it to 60%, add the crab body wrapped in starch and crab pliers, fry it over medium heat until the color is golden, and serve.

3. Heat the oil pan to 60% heat, add 3 small pieces of cinnamon, 3 star anise, 2g fennel, 2 fragrant leaves, 5 pieces of ginger, 5 cloves of garlic, a proper amount of dried pepper, a little pepper and onion, and stir-fry over medium heat for fragrance.

4. Pour in the fried crab body and crab claws, stir fry for 5 minutes, pour in 1 teaspoon cooking wine, add 1 teaspoon Pixian bean paste and a little salt to taste, then pour in half a bowl of water, cover and simmer for 8 minutes.

5. Open the lid of the pot, add a proper amount of green and red pepper rings and coriander segments, stir-fry, serve out, and pour in the sauce, and the spicy crab will be finished!