2. Seasoning: 30 grams of edible oil, cooking wine 1 tablespoon, refined salt 0.5 1 tsp, and sugar 0.5 tsp.

3. Wash and slice ginger; Wash onion and cut into sections; Wash the crabs, cut each crab into 6 pieces, blanch the crab shells and keep them.

4. Heat the oil in the pot and saute the ginger slices. Add the crabs and stir-fry until the crab meat turns white. Add salt, sugar and cooking wine, turn to low heat and cover them for stewing.

5. Add the onion, stir fry over high heat until the juice is dry, put it in a plate, and cover with crab shells.