Wash the hairy crabs and cut them into pieces (I can cut them into four pieces for taking pictures).

3. Wrap the cut crab with starch evenly, and stick more starch on the cut surface.

4. fry the crab in the oil pan until golden brown, and then take it out for about 2-3 minutes.

5. Put the base oil in the pot, add the ginger slices and garlic slices and stir fry, then add a tablespoon of Pixian watercress and stir fry the red oil.

6. Add rice wine, sugar, soy sauce and a bowl of water.

7. After boiling, put the crab in medium heat and stew for 5- 10 minutes.

8. Add chopped green pepper and red pepper.

9. stir fry evenly.

10. Pour some sesame oil before cooking.