Method 1: Ingredients: Two large crabs Ingredients: black peppercorns (mash slightly when using), black pepper powder, onion (diced), garlic (beat into pieces), ginger slices, Small red pepper (you can add it if you like it spicier), cut into small slices, appropriate amount of butter, chives (not photographed) Seasoning: rice wine (Huadiao is good), appropriate amount of vegetable oil, salt, soy sauce, appropriate amount of cornstarch Method: 1; first add Remove the triangular (male) navel from the crab, open the crab cover and remove the gills on both sides that look like chrysanthemum petals. What needs to be removed are the crab intestines, stomach and heart, then rinse and chop into four large pieces, soak them in rice wine Spare inside. 2. Sprinkle some starch on the cut surface of the crab. This will prevent the crab meat from spreading and lock in the gravy. Heat the vegetable oil, put the patted crab pieces in and stir-fry quickly. Originally, it should be fried in oil in the restaurant. I don't think it is necessary at home. Just stir-fry with a little oil. 3. Stir-fry and set aside. Melt butter in another pot. Saute garlic, ginger, chili and onion until fragrant. Add black pepper. Pour in the oiled crabs and add some water or stock. Bring to a boil, thicken the sauce, and add some black pepper and chopped chives to make the peppery flavor stronger. Tip: If you want the crab claws and everything to be delicious, use a knife to gently smash the crab shell. Don't smash it too much, otherwise the crab shell will easily fall into the juice and get stuck in your mouth. Method 2: Ingredients: cut into about 10 pieces of flower crab, half an onion. Seasoning: 50 ml of coconut milk, 1 bag of black pepper sauce, 1 cup of dry white wine, 1 tsp of white pepper, 1 tsp of salt, 1 dry starch Cup method: 1. Cut the crabs into pieces and rub them evenly with a little dry white wine, pepper and salt. Marinate them for about 15 minutes, then lightly pat them with a layer of dry starch. 2. Pour enough oil into the pot and heat it to 70% to 80% heat. Place the crabs in the oil and take them out. The oil temperature is relatively high. The surface of the crabs will be golden when they are removed from the oil. You can take them out. It is not suitable to fry for a long time. 3. After taking out the crabs, leave a little oil in the pot, add onion slices and saute until fragrant. 4. Add a bag of Singapore black pepper paste and stir-fry until fragrant. 5. Then pour in coconut milk to make the taste softer and full of Southeast Asian style~~ If you like Chinese black pepper juice, do not add coconut milk. 6. Add a cup of dry white wine, add the crabs and cook over medium heat for 6 to 8 minutes to absorb the flavor and reduce the juice. When there is still a little bit of soup left, take it out of the pot and it will be fragrant!