Treasure crabs are 700g each.

Kouyuu 10g

Lard 5g

Millet pepper 10g

Onion oil 5g

5 grams of chopped green onion

Ginger slices 5g( 1* 1cm rhombic tablets)

Chicken powder 3g

Oyster oil 3g

Donggu soy sauce 5g

Hot girl 10g

Cooking wine 10g

Dry starch 10g

Salad oil 300g

Shredded ginger 15g(3cm long)

5 grams (3 cm) of leek.

-Steps-

1. 1. The price of fresh and expensive crabs varies from110/40 per catty.

2.2. Break off the crab pliers, break off the shell with one hand and four legs with the other, separate the crab from the shell, take out the internal organs, rinse them with your hands, remove the abdominal cover, and cut each leg with a knife for later use.

3.3. In order to keep the meat, we wrap the exposed meat with dry starch, but not too thick.

4.4. Cook the oil in the pan, fry the half-cooked crab at 200 degrees Celsius for 30 seconds, fry the ginger slices for 30 seconds, take off the pan, control the oil with a colander, and oil the crab shells by the way.

5. Put red oil and lard in the pot.

6.6, saute millet pepper, pepper, onion, ginger, garlic, add spicy girl, Alice's special clear oil hot pot bottom material (can be replaced by Laoganma and other seasonings), Donggu soy sauce, oyster sauce.

7.7, add water, chicken powder, sugar juice, remember to slow down, the meat will run away!

8.8. Add coriander, shallots and other accessories.

9.9. After collecting the juice, eat less scallion oil.