Mao Cong and ginger are cut into powder respectively.

Wash the crab face with a hard brush, insert it from the crab mouth with chopsticks and shake it left and right a few times.

When the crab stops moving, chop off the crab pliers with a knife first.

Cut off the navel of the crab and break off the crab cover. The stomach, heart and cheeks of crabs are inedible and should be removed. Breaking the crab cover is a bit laborious, so you can pry it open with scissors or chopsticks.

Separate the crab from the middle with a knife, and then chop the crab into large pieces. Cut off the tip of the small claw at the end of the crab claw, and split the crab claw with a knife, so as to facilitate the crab claw and crab pliers to taste.

Heat oil in a pot, spread starch evenly on the cut surface of the crab, put it in a pot, and fry until the crab changes color. Spread the cut surface of crab meat evenly with starch and fry it in the pot, which can avoid crab meat from spreading and keep the moisture of crab meat.

Re-start the pot, pour oil and heat it, add Mao Cong powder and Jiang Mo, and stir-fry over low heat for fragrance.

Add crab pieces and curry. Hershey's massive curry is used, with six small pieces in each box, and three small pieces are used to make this dish. Curry cubes are salty enough to be seasoned with extra salt. Of course, if the mouth is heavy, you can add some salt to taste according to your own taste. You can also use curry powder or bottled oil curry, but this block curry is the simplest.

Pour in some water, turn to medium heat and stew until the soup is thick. The viscosity of soup should be mastered according to your own taste. There must be more soup. This soup is best for bibimbap. Remember to stew more rice.