Cut the onion into sections. Lettuce and celery are cut into inches finger-thick. Slice ginger for later use.

Wash Portunus trituberculatus, steam it in SAIC steamer for 12 minutes until it is 80% ripe, take it out and cool it until it is not hot, then take off the crab cover for later use, tear off the crab cheeks and navel, and then cut the crab into 4 pieces. Crab pliers were broken with a knife.

Heat the oil in the wok to 60% heat, add pepper, dried persimmon pepper, onion, ginger slices and garlic until fragrant, and add red oil and lobster sauce to stir-fry until red oil appears.

Add green bamboo shoots and celery, stir-fry until discoloration, add crab pieces, stir-fry evenly, cook cooking wine and light soy sauce, add white sugar, stir-fry evenly, and sprinkle fried peanuts before taking out.

Crab (scientific name: crab) is a crustacean of Decapoda, especially a kind of brachyuridae (true crab). It also includes other types, for example, there are about 4700 kinds of crooked-tailed clans. It is distributed in all oceans, rivers and land. Crab's tail is different from other decapods (such as shrimp, lobster and crayfish). It curls under the chest and its carapace is usually wide. The first pair of pectoral feet specialized into pincer feet. Move usually by walking or crawling. The lateral gait of common crabs is familiar to people, and it is also the characteristic of most crabs. Portunus and other species of Portunus have flat paddle appendages when swimming. These appendages are dexterous and powerful, and they have big pliers. China is rich in crab resources, among which the hairy crabs produced in Taihu Lake, gaoyou lake and Yangcheng Lake in the lower reaches of the Yangtze River are the top grade.

There are many kinds of crabs, most of which are edible. Most people who eat the most come from the sea or fresh water lakes.