1, first of all, we will remove the sharp claws of the crab (1500g) to avoid being scratched. Chop off the crab's two vises before removing the rope.

2. Then we clean the whole crab with a brush and cut the cleaned crab from the middle for later use.

3. Then, we will smash the crab claws. The purpose of this step is to make the crab claws taste better.

4. Next, we begin to prepare auxiliary materials, prepare ginger100g, and cut into ginger slices for later use. Prepare 50 grams of shallots, pat them lightly and cut them into small pieces for later use.

5. First, let's heat the pot. After the pot is hot, add 50 grams of vegetable oil. After the oil temperature is 50% hot, put the chopped onion into the pot. Open small and medium torches and fry shallots until they are golden brown. After the shallots are fried to golden brown, take them out and discard them. This step is mainly to extract the fragrance of shallots.

6. Then burn the oil in the pot to 60% heat. After the oil temperature reaches 60% heat, add 5 grams of edible salt 1. Then put the processed crabs into the pot in turn with the knife edge facing down. Add the broken crab claws. Then fry the crab for 6 minutes on low heat. The purpose of this step is to fry the crab. Add the sliced ginger halfway.

7. After frying the crab, add 50g of yellow wine, 50g of soy sauce10g, 50g of boiling water, then cover the pot and simmer for 5min. The purpose of adding boiling water is to keep the crab fresh to the greatest extent. After 5 minutes, when the water in the pot is slightly dry, it can be taken out.