1. Raw materials: 1800 grams of crab, 500 grams of salad oil, 50 grams of ginger, 50 grams of garlic, 50 grams of green onions, 15 grams of pepper, 25 grams of dried pepper, 10 grams of cinnamon, 4 star anise, Two teaspoons of salt, one teaspoon of chicken essence, 80 grams of cooking wine, one tablespoon of hoisin sauce, one tablespoon of spicy sauce, and one tablespoon of red pepper powder.

2. Turn the crab belly upward, peel off the soft cover at the bottom, scrub the crab clean, remove the gills, and break it into two halves. There is a sandbag inside the crab shell near the mouth that must be removed and kept. Crab shell.

3. Turn over and peel off the large shell cover on the front. Use your hands to remove the gills, whites and burrs on the sides. Leave the two large crab claws aside and use the back of a knife to make cracks. Then divide the body into two parts. 4. Slice the ginger, peel the garlic, cut the scallions diagonally into long slices, put the peppercorns, dried peppers, cinnamon and star anise into a bowl and set aside.

5. Pour more oil into the wok and heat it until it is 80% hot.

6. Add the ingredients in step 3 and stir-fry.

7. When the color of the ingredients in the pot becomes darker, add the peeled crabs and stir-fry.

8. After frying for about 5 minutes, add salt, chicken essence, cooking wine and cook until fragrant.

9. Mix a tablespoon each of hoisin sauce, spicy sauce, and red chili powder into a sauce.

10. Add to the pot.

11. Add a small amount of water, stir-fry evenly, cover the pot, and simmer over low heat for 5-10 minutes.