Prepare materials

Crabs: three, millet pepper: seven, ginger: 4g, onion: a handful, garlic: 4g, soy sauce: one spoonful, cooking wine: one spoonful, water starch: appropriate amount.

1, break off the hard shell outside the crab and clean it.

2. Then each crab is divided into two parts and put in a container for later use.

3. Cut the millet pepper into oblique sections and the onion into long sections.

4. Cut the ginger and garlic into a slightly larger block, and cut the onion into short pieces.

5, oil the pot, put garlic and ginger on a small fire, and stir-fry the scallion satin slowly.

6. Put the crab pieces that have just been cut after the fragrance is exploded, turn to a big fire, and start to stir fry. After the crabs are in the pot, turn over the pot quickly, otherwise the onions and ginger will be burnt.

7. Add a tablespoon of cooking wine.

8, half a spoonful of soy sauce, stir-fry for three or four minutes.

9. Add a little hot water, not too much. When the soup is almost one third, try some soup with chopsticks to see if you need to add salt, and then add a little chicken powder.

10, thicken water and starch, and mix water and starch evenly.

1 1, collect the soup, add the previously prepared shallots, stir well and take out the pan.

12, done.