1. Stick a chopstick into the crab (the hole under the eye), let it die, untie the rope, clean it with a brush, take off the shell, break the crab into two halves, and slice the ginger for use.

2. crab behind the cover cover and crab gills (is the front of the two sides of the spongy thing) removed, it is best to be able to use a brush to clean up, so that on the table does not have a fishy flavor.

3. Pour the oil, fry the ginger, and when it is hot, put the crab one by one on the ginger (the effect is to pinch the crab legs upside down in the pot, the ginger is just enough to cover the crab meat of the part), the other legs and shells fall off the crab shells are directly also added together with a little water.

4. look at the pot, medium heat, see the crab gradually turn red, look closely at a layer of crab meat membrane protruding a little, that means that soon to be cooked, pour the old wine, bored 5, 6 minutes, until the water is dry, you can plate.