Ingredients: 5 hairy crabs, proper amount of oil, half onion, 6 slices of ginger, 2 onions, 5 cloves of garlic, 6 dried peppers, soy sauce 1 spoon, bean paste 1 spoon, pepper 10, salt 1 teaspoon, and liquor/kloc-.

1. Wash the hairy crabs, cut them in half, remove the crab cheeks and hearts, and pour the crab pieces into Chinese liquor for pickling for a while to remove the fishy smell.

2. Slice ginger and shallots and cut shallots for later use.

3. Boil the oil in the pot and pour in the oil, which can fully stimulate the fragrance of ingredients and seasonings, color and enhance the fragrance of hairy crabs.

4. Heat the oil and pour in ginger slices, garlic cloves and dried peppers.

5. Add Pixian bean paste and stir fry over low heat.

6. Add crab pieces and pepper and stir well.

7. Stir fry until the crabs are colored, pour in soy sauce and continue stirring.

8. Then pour in half a can of beer.

9. Cover and simmer until the beer is juiced.

10. Finally, add the onion and red pepper, stir-fry with a little salt for a while, and sprinkle the onion when taking out.