1, a bread crab, a handful of green vegetables, onion slices, ginger slices, garlic slices, coriander slices and shallots slices, Laoganma douchi, cooking wine and soy sauce/soy sauce.

2. Plastic packaging thaws naturally at room temperature. After thawing, clean the dirt of crab claws with a small wire brush and pull out their navel; Peel off the hard shell of the bread crab from the opening where the navel of the bread crab is pulled out; Remove the gills on both sides of the bread crab, gradually cut the crab body and take out the crab yellow; Break the crab claws with the back of the knife (so that they can be fried better).

3. Add the right amount of vegetable oil and oil to the pot. When the oil is hot, saute shallots, ginger slices, garlic slices and small onions.

4. Add the processed bread crab and stir fry to remove the surface moisture.

5. Add a little soy sauce/soy sauce, a proper amount of cooking wine, Laoganma Douchi and a little salt in turn, and continue to stir-fry until the crab pieces taste (the crab meat is difficult to taste, Laoganma Douchi itself is salty and needs to be added while tasting).

6. Add crab roe and vegetables and continue to stir fry. Stir-fry coriander segments once, turn off the heat and plate.