The content is as follows:

1. Open the umbilical cover of the crab's abdomen, squeeze out the contents inside, clean the crab with a brush, and cut it into two parts with a knife. Place cut side up in a small basin and set aside.

2. Pour some oil into the pot, heat it up and sauté the ginger slices until fragrant, then add 4 bowls of water, add salt and a little sugar, bring to a boil over high heat, then add the sliced ??ginger slices one by one. For crab lumps, first put the cut surface of the crab into the soup and blanch it, then put the whole piece into the soup (this can retain more crab juice), add onions, then close the lid and cook for about 15 minutes. Add chopped green onion and coriander before serving.

Braised crab is a famous dish in China, which loves crabs. It belongs to Shanghai cuisine. It tastes fresh, fragrant and delicious, and is easy to make.