Ingredients & Methods: 3 live swimming crabs, bread crumbs, onion, ginger, garlic, dried chili pepper, salt, sugar, white pepper, salt and pepper powder and a lot of oil.

1 | After the swimming crabs arrive home, they will rest in light salt water for a while. During this period, chop the dried chili peppers, onions, ginger, and garlic separately and prepare them.

2 | Kill and wash the crabs, then cut them into 4 to 6 pieces, absorb the water, sprinkle with dry starch, white pepper and a little salt, and mix well.

This operation can better retain the water and crab roe when frying the swimming crab, and prevent it from being lost easily.

3 | Pour oil into the pot and heat until smoking.

Pour the swimming crab pieces into the pot and fry over high heat. After frying, take it out to cool slightly, then return it to the pot and fry until the shell is crispy.

Frying for about 30 seconds is enough.

4 | Pour 200g of fried swimming crab into the pan, heat it up, then add onions, ginger, garlic, and dried chili peppers and stir-fry until fragrant, then add bread crumbs, stir-fry over low heat until the bread crumbs absorb the oil, add according to taste

Stir-fry with salt and pepper, sugar, white pepper, salt, dried chili, crushed chili and other ingredients.

5 |Pour in the fried crab pieces, stir-fry evenly until each crab is coated with bread crumbs, and then remove from the pan.

6 | Typhoon shelter fried crab is a special delicacy with attractive appearance, fresh and sweet crab meat, crispy shell, and endless aftertaste after tasting.

Second dish: Swimming Crab and Winter Melon Porridge Ingredients & Method: 8 swimming crabs, 15 scallops, 4 ribs, 250g winter melon, ginger, green onions, coriander, and 1.5 cups of pearl rice.

1 | Cook in a clay pot, first put 3~4 pieces of ribs, add some scallops, add enough water, cook for 30 minutes to make soup.

2 | When cooking the soup, wash the pearl rice, kill the swimming crabs, wash them, cut them in half, peel the winter melon and cut them into small pieces.

3 | After 30 minutes, put the pearl rice into the soup stock, cook over high heat until almost cooked, then add the winter melon grains and cook.

4 | Boil the winter melon until transparent, then pour in the swimming crabs, keep on high heat for 3 to 5 minutes, and cook until the swimming crabs are completely broken.

5 | Sprinkle with chopped green onion and coriander, add white pepper and salt to taste, and serve.

6 | Swimming crab and winter melon porridge is not only delicious, but also has the heat-clearing and fire-removing effect of winter melon, which has certain therapeutic effects.

And using fresh swimming crabs to make porridge is particularly delicious and nutritious.

The third course: Stir-fried swimming crab with ginger and green onion Ingredients & Methods: swimming crab (don’t pick too many), ginger, green onion, salt, light soy sauce or very delicious, starch, dried chili pepper.

1 | First kill and wash the swimming crabs, peel off the crab shells, and use them directly later.

Cut the remaining swimming crab legs in half and split them in half.

2 | Dip appropriate amount of cornstarch into the incision of Portunus trituberculatus.

3 | Fry the processed swimming crab once in the oil pan until 9 or fully cooked.

Remove the oil and use kitchen paper to properly absorb the oil.