Ingredients: 500g crab claws, 1 teaspoon salt, 2 teaspoons delicious, 1 teaspoon soy sauce, 1 teaspoon laoganma, 5 dried peppers, 1 teaspoon garlic, 6 slices ginger, 3 star anise, 3 shallots and 1 teaspoon sugar.

Accessories: 1 teaspoon of salt, 2 teaspoons of fresh essence, 1 teaspoon of soy sauce, 1 teaspoon of Laoganma, 5 dried peppers, 1 teaspoon of garlic, 6 slices of ginger, 3 star anise, 3 shallots and 1 teaspoon of sugar.

1. Break the claws and wash them. Break off your paws and wash them for later use.

2. Prepare auxiliary materials: peel a garlic and cut it into minced garlic; Sliced ginger, about 6 pieces; Wash spices such as star anise, wash five dried peppers, remove seeds, cut three into large pieces of boiling water, and cut two into small pieces for frying; Cut some chopped green onion and roll up the rest to boil water.

3. Boil the auxiliary materials and soak them in water. As shown in the figure, put the auxiliary materials into the pot to boil, pour the Meretrix meretrix into the pot, turn off the fire after boiling, pick up the Meretrix meretrix and boil water for later use.

4. Stir-fry in an oil pan, pour a proper amount of salad oil into the prepared thick juice, heat it, add minced garlic and dried Chili, stir-fry, pour in a spoonful of light soy sauce, two spoonfuls of fresh essence, a spoonful of sugar and a spoonful of Laoganma, adjust the thick juice, and then pour the soaked one into stir-fry.

5. Add chelating water, cook for several times, and then pour the chelating water in step 4 into the pot without chelating. After the fire boils, simmer for 10 minutes.

6. Collect juice over high fire, stir-fry and simmer for 10 minute, then open high fire to collect juice, stir-fry and savor it carefully during the period, turn off the fire after three minutes, and sprinkle with chopped green onion to serve.