Tools/materials: crab, ginger, garlic, millet pepper, shallot, cooking oil, edible salt, soy sauce, sugar, water, brush, plate, pot and spoon.

1. Prepare crabs and brush them clean. Be careful not to be caught by crabs, it will hurt you.

2. Knock the crab out with a knife, or freeze it in the freezer for 10 minutes, so that it won't move when handling crabs. Uncover the crab cover, cut it in half, and remove the inedible parts such as crab cheeks, crab intestines, crab stomach and crab heart. Dip a layer of starch in the crab incision to prevent crab roe from flowing out.

3. Slice garlic, shred ginger, shred millet pepper and shred shallots for later use.

4. Put the oil in the pot. After the oil is hot, put the crab into the pot with the incision facing down, fry until the crab changes color, and add ginger and garlic to stir fry until fragrant.

5, put the crab cover, put a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of braised soy sauce, a spoonful of sugar.

6. Add water without ingredients, boil over high fire, cook for five minutes, thicken the soup, sprinkle with shallots and serve without salt.