A crab

Pumpkin in moderation (add more juice to thicken it)

Ginger onion

Cooking wine

pepper

salt

How to make cucumber and crab soup?

Open the lid of the crab, carefully peel off the crab yellow and black film, remove other useless things, rinse and cut into large pieces, and knock off the crab pliers with the back of a knife.

Peel pumpkin, remove seeds (ripe seeds can be washed, dried and fried with high nutrition) and cut into thin slices.

Heat the pan and add oil. When it is 30% hot, add ginger slices and shallots and stir-fry until fragrant. Add pumpkin, stir well and pour into the prepared casserole.

Add a proper amount of water to the casserole, add crab pieces, add a little cooking wine and a big piece of ginger, bring to a boil with high fire, remove the floating powder, and simmer for more than 30 minutes on low heat.

Pick up the onion and ginger, crush the ripe pumpkin with a spoon and season with salt, pepper and coriander powder.