Cooking Steps

1. 

   Step1:Get all the ingredients ready.

2. 

   Step2:Put the crabs under the running water and clean them, especially the parts connected with the crabs' legs. Use a brush to clean them.

3. 

   Step3:Insert a chopstick into the mouth of the crab. Wait a few minutes. The swimming crab will not move. Then untie the bound tendons. First remove the triangular crab navel on the abdomen. Then open the crab shell. Remove the crab heart from the crab shell. Remove the crab gills, crab intestines and crab stomach. These parts are not edible.

4. 

   Step4:Cut out the crab pliers and pat them flat with the back of the knife. It's easy to taste. Then cut the crab in half from the middle. Then cut it into four pieces.

5. 

   Step5:Peel the ginger and cut it into thin shreds. Cut the dried red pepper into sections. Cut the green and green of the shallot into sections.

6. 

   Step6:Stick starch on the cut of Portunus sinensis. A thin layer is OK.

7. 

   Step7:Put a little more oil in the pan than usual. After the oil is hot, put the side with starch in the pan. Fry until it is set.

8. 

   Step8:Turn it over. Let the crabs heat evenly. Fry until golden, and then serve.

9. 

   Step9:Put the crab tongs and shells in the pan. Put the shells inside first. Fry the crab roe in the pan, then turn it over. Fry all the shells until golden. Put them out of the pan for later use.

10. 

    Step10:Hot oil in the pot. Add shredded ginger, dried red pepper and scallion. Stir fry in a small heat to give the fragrance.

11. 

    Step11:Connect the portunus with the crab tongs and shells. Put them all into the pot.

12. 

    Step12:Add in the soy sauce, cooking wine, a little sugar and salt. Stir well. Add in a small bowl of water. Cover the pot and simmer for five minutes.

13. 

    Step13:After the soup is thick, sprinkle some scallions. Then you can put them into the plate. Serve them on the table.

14. 

    Step14:Finished produc