Accessories include oil, salt, onion, ginger, garlic, Chili sauce, seafood sauce, pepper, anise, pepper, cooking wine, pepper powder and thirteen spices.

Steps:

1, wash crabs with a toothbrush for later use.

2, crabs according to the size of the head, cut the size of the block.

3, crab pliers with a knife back smashed loose, convenient to taste.

4. Put the chopped crab into a seasoning basin, add a little cooking wine, salt, pepper powder and thirteen spices, mix well and marinate for a while.

5. Add proper amount of flour and starch.

6. Mix well and set aside.

7. Put the oil in the wok, and fry the pickled crabs when the oil is hot.

8. When the crab is golden yellow, drain the oil and remove it for later use.

9. Change the onion, ginger, garlic and pepper into knives and cut them for use. Cut the onion leaves into chopped green onion for later decoration.

10, put oil in a wok, add pepper, pepper and anise to fry until fragrant, and then add onion, ginger and garlic to fry until fragrant.

1 1, add about 30 grams of spicy sauce.

12, add two tablespoons of seafood sauce.

13, add a small amount of water and hook out the thick sauce.

14, add the fried crabs, stir fry and wrap them in sauce.

15, simmer for a while, let the sauce enter the crab and season with a little chicken essence to turn off the heat. Serve on a plate.