1. material: crab legs 10 (weighing about 300g), ginger slices 8g, onion segments 20g, refined salt 3g, monosodium glutamate 1 g, Shaoxing wine 1 5g, sugar1g, and pickled peppers 20g.

2. Pickled peppers are pedicled and seeded, and cut into 6 cm long sections. Wash the crab legs, mash them with a knife, put them in a bowl, add refined salt (2g), ginger slices (4g), onion segments (10g) and Shaoxing wine (10g), mix well, and marinate to taste.

3. Put the wok on the fire, add salad oil and heat it to 70%. Add crab legs, fry them, remove water, and then remove oil.

4. Heat the wok again, add salad oil and heat it to 50%, add pickled peppers, ginger slices, scallions and wild vegetables to fry until fragrant, add chicken soup, refined salt, Shaoxing wine and white sugar to boil, add crab legs and heat until the juice is thick, add monosodium glutamate and sesame oil, mix well and let it cool.