800g of Portunus trituberculatus, 5g of Zanthoxylum bungeanum, 3 garlic cloves, 3 slices of ginger, 6g of onion, 2 teaspoons each of soy sauce 1 spoon, sugar, salt 1 tea basket, cooking wine and seafood sauce.

1. After removing gills and white hairs, Portunus trituberculatus is washed and chopped, and the pot yard is advised to drain oil, and the stinky garlic cloves, ginger and dried peppers are pulled out from the pit;

2. Put the spicy sauce, stir-fry it with low fire, stir-fry the swimming crab for 2 minutes, then release it and stir-fry the seafood sauce evenly;

3. Add salt, sugar and cooking wine, continue to stir fry for about 3 minutes, and finally add chopped green onion and stir well.

1. Put the crab's belly up and stick a bamboo needle into the crab's navel, and the crab will die. Put the crab in water and scrub it with a brush.

2. Cut off the crab's feet and cut them off. Unhairing the crab claws, breaking them in half and lifting them for ten days, and then cutting them into two pieces. Slice the crab in half, cut it into 2cm-wide pieces, and put them into a dish together.

3. Sprinkle salt and pepper on the crab and mix well, then sprinkle flour and mix well for later use.

4. Wash the green onions, mince the scallions, shred the ginger, wash the parsley and remove the leaves for later use.

5. Pour vegetable oil into the wok, heat it to 70% heat, put the crab into the wok and spread it out, so as not to stick. When the crab turns red and yellow, pour in onion and ginger and stir-fry for a few times, add cooking wine, sugar and white vinegar, stir-fry for a while, add monosodium glutamate, turn over the pages and put it on a plate, and sprinkle the washed coriander around the plate.