Material: 400g hairy crabs.

Seasoning: 2 tablespoons of salt, 75g of ginger, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of spicy juice, appropriate amount of sesame oil, appropriate amount of pepper, appropriate amount of raw flour and appropriate amount of Tianqi.

1, clean the crab with a toothbrush, remove the furry things under your stomach and remove the bandage.

2. Cut part of chicken into soup 1 hour, and marinate part with sesame oil, corn flour, pepper, cooking wine and light soy sauce for 20 minutes.

3. Put oil in the pan and stir-fry the ginger slices. Pour in crabs and stir-fry the pickled chicken.

4. Remove the gold and wash the tender part for later use.

5. Remove the chicken from the chicken soup and add the fried crab and chicken.

6. Cover the lid and cook for about 10 minute, open the lid and add salt, and cook for another 5 minutes.