1, wash the crab, open the crab cover (the shell above the crab), remove the umbilical cord (a small oval or triangle at the bottom of the crab) and gills (you can see it when you open the crab shell), and cut the crab into two halves along the middle (be careful when cutting, otherwise it will be easy to spill crab paste in the middle).

2. Shred ginger, minced garlic, minced onion (which can be a little longer) and sliced pepper.

3. Heat the pan and pour in the oil. When the oil temperature in the pot rises and there is a little smoke, pour in the crab and stir fry quickly.

4. When the crab turns red, add ginger and garlic to stir fry, then add cooking wine and a little salt (the crab itself will be a little salty), add half a spoonful of vinegar and a spoonful of brown sugar, continue to stir fry, and add pepper.

5. Add a small amount of water to boil (not too much water, or put crab soup)

6. Put the onion before the pan and put it on the plate.