2. Turn it over and peel off the big shell cover on the front, remove the burrs on the white cheeks and sides by hand, leaving two big crab claws at the back, make a seam with the back of the knife, and then split the body in two.

3. Slice the ginger, peel the garlic, obliquely cut the onion into long slices, and put the pepper, dried pepper, cinnamon and star anise in a bowl for later use.

4. Pour more oil into the wok and heat it to 80% heat.

5. Stir-fry the materials in the third step.

6. When the color of the ingredients in the pot becomes darker, put the peeled crabs into the pot and stir fry.

7. Stir fry for about 5 minutes, add salt and chicken essence, and pour in cooking wine to cook.

8. Mix a tablespoon of seafood sauce, hot sauce and red pepper powder into a sauce.

9. Add to the pot

10. Add a little water, stir well, cover the pot, and simmer for 5- 10 minutes. Are you ready to cook

Recipe tip:

Don't throw away the bottom of the crab pot after eating it. After eating, throw it into the crab cover, then add the broth (clear water is ok), add some salt and other ingredients, and add thousands of hot pot side dishes such as tofu, potatoes, ham, mushrooms, vermicelli and vegetables after boiling. It tastes great, too!