2. Heat the pot on medium heat, add a little more oil. When the oil is slightly hot (not hot enough to smoke), dip the exposed part of crab meat with raw powder and slowly put it into the pot. You can put three pieces in a batch until the meat is cooked, turn it over and put it all in the pot. At this time, the crab meat should be condensed with raw flour, and the smell is fragrant.

Don't pour the oil out of the pot. Pour the washed soybean kernels into the pot and stir-fry for one minute, then put them all into the pot.

4. Peel the ginger and cut it into pieces, cut the onion into pieces, put it in a wok, add appropriate amount of sugar and salt, add cooking wine, about as much as the bottle cap, and then inject water, don't completely cover the crabs and beans, otherwise the taste is not strong enough.

5. Then bring the fire to a boil and cover it with medium heat. Stew for 20-25 minutes, remove the lid and turn on high heat to collect the juice. After the soup thickens, turn off the fire and take it out of the pot, during which you can freely season it.

Key points: 1. Drain the crab before putting it in the oil pan, or it will fry.

2. Cover the crab with beans as much as possible and make it sink into the water, otherwise the shell is hard and hard to bite.

Don't add salt before collecting juice on the fire, because it is too light, otherwise it will be salty after collecting juice.