2. Chop the onion and ginger, put them into a cooking machine, add 180g water, grind them (without grinding them into paste), filter the residue, and filter the onion and Jiang Shui for later use.

3. Wash the crab. The tissue fluid in the crab shell is delicious. Keep it in the egg liquid. Cut off the toe tip of the crab and put it into a plate.

4. Beat the eggs into a cooking machine or bowl, add chopped onion Jiang Shui, add tissue fluid in crab shells, add cooking wine, salt and oyster sauce, and stir the egg fluid evenly.

5. Put the crab on the plate, with the crab shell facing up, filter the egg liquid into the crab, fasten the bowl or cover it with plastic wrap, steam after the water boils 12 minutes, and stew for 2 minutes.

6. Take 5g oyster sauce, light soy sauce 10g, add some lard or sesame oil, 1 tablespoon of boiling water, stir well, pour in and sprinkle with chopped green onion.