1. First, we remove the sharp claws of the crab (1500g) to avoid being scratched. Before you untie the rope, chop off the crab's two pliers.

2. Then we clean the whole crab with a brush and cut the cleaned crab from the middle for later use.

3. Then, we will break the crab claws. The purpose of this step is to make the crab claws taste better.

Next, we begin to prepare auxiliary materials. We prepared 100g ginger and cut it into ginger slices for later use. Prepare 50 grams of chives, pat and cut into small pieces for later use.

First, let's heat the pot. After the pot is hot, add 50 grams of vegetable oil. After the oil temperature is 50% hot, put the chopped green onion into the pot. Stir-fry shallots on medium and small torches until golden brown. After the shallots are fried to golden brown, remove them and discard them. This step is mainly to extract the fragrance of shallots.

6. Then heat the oil in the pot to 60% heat. When the oil temperature reaches 60%, add 1 and 5g of edible salt. Then put the processed crabs into the pot in turn, with the knife edge facing down. Add the broken crab claws. Then fry the crab on low heat for 6 minutes. The purpose of this step is to fry crabs. Add ginger slices halfway.

7. Add 50g of yellow wine, 50g of soy sauce 10g, 50g of boiled water to the fried crab, then cover the pot and simmer for 5 minutes. The purpose of adding boiling water is to keep crabs fresh to the greatest extent. After 5 minutes, when the water in the pot is slightly dry, it can be taken out.