1. Prepare ingredients: 2 crabs, 1 egg, 2 spoons of flour, appropriate amount of cooking wine, appropriate amount of salt and oil, appropriate amount of onion and ginger.

2. Rinse the crabs under running water with a brush.

3. Use a knife to split it in half from the middle.

4. Remove inedible impurities such as crab navel.

5. Add eggs and appropriate amount of water to the flour to make a batter.

6. Dip the cut of the crab pieces into the batter and seal the crab meat and crab roe in the crab shell.

7. Heat a pan, add oil and heat until it is 70% hot. Put the crab noodles dipped in flour into the oil upright and fry them. After the flour has solidified, take them out and put all the crab pieces in. Fry in a pan until the color turns red, remove and drain off excess oil.

8. Leave the oil in the pot, heat it over medium heat, add the chopped green onion and ginger and stir-fry until fragrant.

9. Add the fried crab pieces and stir-fry for 1 minute, then add Shaoxing rice wine and stir-fry evenly.

10. Add a little cold water to the remaining flour to make a thick flour paste, then add it to the pot and stir-fry quickly evenly.

11. Cover and simmer for 2-3 minutes.

12. Uncover the lid, add salt, reduce the juice over high heat, and let the batter evenly coat the crab pieces without leaving any excess soup in the pot. The braised crab is ready.