1. Boil hairy crabs for about 15-20 minutes.

2. Put the crab in the water, let it soak in the water for half an hour, and then use a brush to clean the crab.

3. Start cooking the crabs. Pour enough water into the pot until it reaches the top of the crab's head. Then pour in the rice wine and add the ginger slices.

4. When the crabs in the pot turn from clear to red, don't rush and simmer over low heat for 10 minutes before extinguishing the fire.