Ingredients: 500 grams of crab, garlic, green onion, chili, ginger, soy sauce, red onion, sugar, rice wine.

Method: flower crab cleaned with a toothbrush and cut into pieces, crab claws cracked with the back of the knife. Onion cut into segments, ginger, red onion slices, garlic cut garlic, chili pepper diced. Hot pan with oil, the next ingredients burst incense. Stir fry the crab. Add soy sauce, sugar to taste, add rice wine and stir fry crab meat to turn red. Open the gravy powder water poured into the pot to collect juice on the plate.

2, rolling crab congee

Ingredients: 1 crab, 1 cup of rice, cooking wine, ginger, salt, scallions.

Method: flower crab with a brush clean. Remove the crab heart and gills, crack the crab pincers, shell and cut into pieces. Add a little cooking wine and marinate for a while to remove the fishy flavor. Soak rice in cold water for half an hour, pour it into a pot of boiling water and cook it slowly. Cook the rice until it blossoms, then add the crabs. Add ginger and cook over low heat until the crabs turn red. Before removing from the pot, sprinkle in a pinch of salt. Sprinkle in chopped scallions and stir well.

3, steamed flower crab

Ingredients: 4 flower crab, ginger 5 slices, 1 tablespoon of cooking wine, 1 large section of green onion.

Method: flower crab in running water, with a small brush will anyway two sides clean. Put the flower crab in the whole plate upside down, put the green onion and ginger slices. Put the steaming plate into the boiling water steamer, put in the appropriate amount of cooking wine. Steam for about 20 minutes and serve.