1. Slice onion, ginger, garlic and pepper.

2. Starch is wrapped in a small amount of water to prevent crabs from being fried.

3. Kill crabs and corpses. I don't have the courage to kill them.

There are two ways to kill crabs: scalding them directly with water to make their legs fall off; In addition, cooked or steamed crab meat is relatively complete, fibrous and easy to disperse.

Body:

A. Break off the triangular thing (know how to call it), break off two crab claws, and face the pier with your stomach; Expose the whole crab shell and throw it away for decoration (note that the hard steps of the British crab shell must be done by men); The crab roe on the shell surface must be preserved except the cheeks scraped off by the bowl.

B. Chop both ends of the leg vertically with a knife (some of them are not eaten), then break the crab shell with a knife, and then cut each half crab into four pieces, each with claws, and put them in a plate for later use.

C. chop the joints of the crab pliers. Chop the crab shells with a vise (or chop them with a knife) and put them on a plate for later use.

Start cooking:

1. Crab yellow is coated with wet starch. Put the crab roe in while it's hot. Pay attention to stir fry and put it on a plate for later use.

2. Dip some wet starch in the fracture of the crab pliers and fry the meat in the pot. Thicker, easier to cook and fry; Add crab pieces (wet starch is dipped in the fracture), stir-fry until cooked, and put them on a plate for later use.

3. Leave a little oil in the pot, add onion, ginger, garlic and pepper and stir-fry.

4. Add the freshly fried crabs and stop stir-frying (stir-frying is recommended)

Add crab roe

6. Add cooking wine, salt and sugar (the taste of sugar really sweetens the dish). I like to stir fry with sesame oil and monosodium glutamate.

It is not difficult to feel this.

You can find information on the Internet.