1. Put the crab's belly 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 off the crab claws. 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 crabs and mix well, then sprinkle flour and mix well for later use.

4. Wash the scallion, cut the scallion into powder, shred the ginger, wash the coriander and remove the leaves for later use.

5. Pour vegetable oil into the wok, heat it to 7% heat, put the crab in the wok and spread it out to avoid sticking. 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 over and put it on a plate, and sprinkle the washed coriander around the plate.