Ingredients: 2 pounds of small crabs, appropriate amounts of onions, garlic, and ginger, appropriate amounts of dried chili peppers, Sichuan peppercorns, green peppers, and a little Huadiao wine. Method: 1. After buying the crabs, bubble them in the water and then scrub them. Clean; 2. Cut onions, garlic, and ginger into fine pieces and set aside; 3. Cut green peppers into pieces with a hob; 4. After the oil in the pot is hot, add onions, garlic, ginger, dried chili peppers, and Sichuan peppercorns and saute until fragrant, then pour in the crabs. Stir-fry until it no longer struggles, add a little Huadiao wine, add salt and chicken essence, continue to stir-fry until the color turns red, then add water to cover the surface, cover the pot and cook over medium heat for about 10 minutes; 5. After ten minutes, turn to high heat Collect the juice, add green peppers and stir-fry before serving. Ingredients: 500 grams of small crabs, 50 grams of green peppercorns, 50 grams of dried red peppers, 2 tablespoons of minced green onion (30g), 2 tablespoons of minced ginger (30g), 2 tablespoons of minced garlic (30g), 1 green bamboo shoot, 1 lotus root, 2 tablespoons of koji wine ( 30ml) 4 tablespoons of chili sauce (60ml) 1 teaspoon of soy sauce (5ml) 1 teaspoon of sugar (5g) 1/2 teaspoon of vinegar (3ml) Method: 1) Rinse the small crabs, cut them into pieces, and marinate them with koji wine for 10 minutes . Peel the green bamboo shoots, wash and cut into pieces. Peel the lotus root, wash and cut into pieces. 2) Add oil to the pot, heat it slightly, add green peppercorns and dried red peppers, stir-fry until fragrant, add onion, ginger and garlic and stir-fry until fragrant. 3) Pour in the crab pieces and stir-fry until the crab legs turn red. Add in the green bamboo shoots and lotus root pieces and stir-fry. 4) Add chili sauce, soy sauce, sugar and salt, pour an appropriate amount of water (the height is 1/3 of the food in the pot), cover with a lid and simmer over medium heat for 2 minutes, then open the lid and use high heat to reduce the soup. Warm reminder: 1. Frozen seafood should be thawed naturally at room temperature as much as possible. Do not soak it in water, otherwise part of the umami flavor will be lost. 2. Use koji wine for marinating seafood, which is better than cooking wine. In addition to removing the fishy smell, it also has the effect of body odor. But don't marinate for too long, 10 minutes is enough. 3. Green Zanthoxylum bungeanum is a unique kind of Zanthoxylum bungeanum in Sichuan. It is spicy and fragrant. If not, you can use ordinary Sichuan peppercorns, but the numbing smell will not be as strong. 4. Chili sauce, optional. Laoganma hot sauce is also a good choice. 5. This method is also applicable to other raw materials, whether it is meat, seafood, or vegetables, feel free to use it.