1

Put the crab belly up and peel off the soft cover at the bottom first.

2

Then turn it over and peel off the big shell cover on the front, remove the burrs on the white cheeks and sides by hand, leaving two big crab claws at the back, make a slit with the back of the knife, and then split the body in two.

three

Slice ginger, peel garlic, obliquely cut onion into long slices, and put pepper, dried pepper, cinnamon and star anise in a bowl for later use.

four

Pour more oil into the wok and heat it to 80% heat.

five

Stir-fry the materials in the third step.

six

When the ingredients in the pot become darker, add the peeled crabs and stir fry in the pot.

seven

Stir-fry for about 5 minutes, add salt and chicken essence, pour in cooking wine and cook until it is fragrant.

eight

Mix a tablespoon of seafood sauce, hot sauce and red pepper powder to make a sauce.

nine

Add it to the pot.

10

Add a little water, stir well, cover the pot and simmer for 5- 10 minutes.

skill

Don't throw away the bottom of the crab pot after eating it. After eating, throw it into the crab cover, then add the broth (clear water is ok), add some salt and other ingredients, and add thousands of hot pot side dishes such as tofu, potatoes, ham, mushrooms, vermicelli and vegetables after boiling. It tastes great, too!