Ingredients: One Japanese melon, two crabs

Ingredients: One piece of garlic (whole garlic, no need to chop it) Two pieces of aniseed ingredients

1. Prepare Raw materials: wash the crab roe, remove the gills and cut the Japanese melon into pieces for later use;

2. Dip the meaty side of the crab roe in flour, heat oil in the pot, fry the crabmeat side, and serve. Set aside;

3. Put a little oil in the pot, pour in the Japanese melon, garlic, salt and peppercorns, stir-fry until fragrant;

4. Add water to cover the Japanese melon, Add aniseed;

5. Bring to a boil over high heat, then turn to low heat until the pumpkin is cooked, add crabs, and cook for another five or six minutes until the crabs are cooked;

6. Turn to Bring to a boil over high heat to reduce the juice, and pick out the garlic before serving.