1. Method 1:

Ingredients: One crab, four ounces of garlic, chili pepper, and sophora salt.

First clean the crab and cut it into 4 to 6 pieces.

Heat the oil pan, fry the crab until golden brown, remove and set aside.

Put the garlic bait into the oil pan and fry until golden brown, remove and set aside.

Saute the chili, then put the crab and garlic bait into the pot, add sophora japonica salt and mix well.

2. Method 2:

Ingredients: One crab, half a tael to one tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, and 2 qian of butter.

Seasoning: oyster sauce, sugar, appropriate amount of chicken powder.

Clean the crab and cut it into six pieces.

Heat the oil in a pan and fry the crab until golden brown, remove and set aside.

Slice the red pepper, add cream and black bean sauce and sauté until fragrant. Add Shiliang stock and seasonings and cook for 2 minutes to thicken.

3. Method 3:

Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 lettuce leaves, 1 diced willow, red pepper 2 strips, appropriate amount of starch.

Seasoning: a. 1 tsp salt, a little white pepper, 1 tbsp wine b. 2 tsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp curry powder.

Wash and remove the internal organs of the flower crab, peel off the crab cover completely, cut the crab belly into large pieces, smash the green onions and ginger and put them into the flower crab together with ingredients A to marinate.

Cut the onion into shreds, slice the willow cubes, cut the red pepper into small rhombuses, dip the pickled flower crabs in ginger with a little starch powder, fry them in the oil pan, take them out and set aside.

Saute the onion shreds in a pan until fragrant, then add ingredient b and stir-fry over low heat until the curry aroma is released. Add 1 cup of water and cook together with the crab until the soup is almost dry and thicken the gravy. .