1, put the crab's abdomen up, and stick a bamboo needle into the crab's navel, and the crab will die. Put the crab in water and scrub it with a brush.

2. Chop off the crab feet and cut them off. Unhair the crab claws, break them in half, and then cut them into two pieces. Slice the crab in half, cut it into 2cm-wide pieces, and put them into a dish together.

3. Sprinkle salt and pepper on the crab and mix well, then sprinkle with flour and mix well for later use.

4. Wash the green onions, mince the scallions, shred the ginger, wash the parsley and remove the leaves for later use.

5. Pour vegetable oil into the wok, heat it to 70% heat, put the crab in the wok and spread it out, so as not to stick. When the crab turns red and yellow, pour in onion and ginger and stir-fry for a few times, add cooking wine, sugar and white vinegar, stir-fry for a while, add monosodium glutamate, turn it out of the wok and put it on a plate, and sprinkle the washed coriander around the plate.