1. Wash the crabs, cut each one into four pieces from the abdomen, put it in a container, sprinkle with salt, pepper and cooking wine to marinate;

2. Put the egg whites into a vessel, add flour and an appropriate amount of water to make an egg white paste, wash the green onions and ginger and cut them into shreds, cut the garlic into slices, wash the green garlic and cut it into inch sections, then add chicken soup, cooking wine, salt, vinegar, chicken essence, Put shredded onion, ginger, garlic slices, and green garlic segments into a vessel, stir well and mix into juice and set aside;

3. Set the pot on fire and add oil. When the oil temperature is 60-70% hot, put the crab pieces into the pot. Dip each one in the egg white batter, put it in the pot and fry until golden brown and take it out;

4. Put the oil in the pot and light it. When the oil temperature is 40% hot, pour in the fried crab pieces and cook them. Once the juice is ready, stir it evenly, pour on the sesame oil and put it into a plate