Four three-point crabs, four slices of ginger, one onion, one garlic sprout, several slices of onion, one red pepper, a proper amount of starch, 1 tablespoon of wine and oyster sauce

1. Wash the crabs, break the lid and the crabs, and remove the crab cheeks.

2. Cut the ginger side dish into crabs as shown in the picture.

3. Put oil in a hot pot, with a little more oil, so you can fry crabs.

4. Stir-fry until the crabs turn golden, and take out the crabs for use.

5. Leave a proper amount of oil in the pot to remove the garlic seedlings, leaves and peppers, and put all the other side dishes in the pot for fragrance.

6. Return the crab to the pot and stir-fry for three or four times. Add the garlic leaves and pepper segments and stir-fry the crab evenly.

7. Add the wine and starch to thicken the crab.

8. Stir-fry evenly, add oyster sauce to taste and stir-fry several times, cover the lid and stew for half a minute, turn off the fire and continue to stew for half a minute.

9. Load the plate and start.