1. Material: 4 hairy crabs, 100g potatoes, 200g lettuce, 200g yam, 6 garlic cloves, 5 small red peppers, 2 star anise, 1 root onion, 30g ginger, 3 green onions, 2g pepper, 3 parsley, 3 tablespoons cooking wine and 3 tablespoons light soy sauce.

2. Wash the hairy crabs and cut them into four pieces.

3. Take a pot of water, add half pepper and half ginger slices, add the chopped hairy crabs, boil them with water, remove them and drain them.

4. Take a large bowl, add the drained hairy crabs, and add the pickled crab seasoning for curing 15 minutes.

5. Take a pot, add enough oil, fry the hairy crabs until golden brown, take them out, and suck up the excess oil with kitchen paper for later use.

6, hot oil pan, low fire, add red pepper, garlic, stir fry until the garlic is slightly yellow, add onion, ginger, star anise, pepper, onion and stir fry.

7. Add lettuce, yam and fried potatoes, stir-fry for 3-5 minutes, then add lobster sauce, cooking wine, soy sauce and sugar, and stir well.

8. Pour in hairy crabs, stir well, pour in water, cover the pot, and simmer for 10 minutes.

9, the fire juice, add salt to taste, add coriander, you can eat.