First, put the crabs in clean water to float for an hour or two. Then cook them in hot water for a longer time. Use chopsticks to gently point as long as the crab is soft. Never overcook, seven or eight minutes cooked is the best, you can ensure that the crab meat is fresh, tender and smooth, with a hint of flavor, tenderness, smoothness and spiciness in the mouth. N The second step is to prepare salt, oil, soy sauce, vinegar (preferably aged vinegar, if not you can use rice wine, is the kind of sour), chili powder (preferably the spicier the better), pepper and ginger, green onion, garlic, coriander and other condiments. O the third step, is to wait for the crab meat cooked to seven or eight cooked, take out the water to dry, and then put into the oil to deep fry, the crab all over the body is now yellow-red, then take out. Don't dry them out too much. (I suggest using lard, but you can also use peanut oil, vegetable oil, tea oil, etc.) Salt, don't put it in too early. Chen vinegar put in when the pan, after frying out, the aroma is all over the house, in the distance to smell the fragrance, will be straight to swallow the mouth, would like to immediately taste a bite. Ginger and chili powder should be put in earlier. Other spices should be added after the pan is out