Cooking Steps

1. 

   Step1:Wash the swimming crab with water. Remove the navel and cut it in half with a knife. Dip the cut in the flour. Let the dry flour seal the crab meat and crab roe in the shell. Chop green onion and ginge

2. 

   Step2:Heat the oil in the pan to 70% heat. Use chopsticks to hold the crab dipped in flour and fry it in the oil. Take out after the flour solidifies and sets. Fry all the crabs in turn. Then put all the crabs in the pan and fry until the shell turns red. Drain the oil and take out

3. 

   Step3:Leave the oil in the pan, heat it over medium heat, stir fry the onion and ginger to make the flavor. Stir fry all the crabs. Stir fry the yellow rice wine evenly. Then add the soy sauce, sugar, salt and proper amount of water. Cover and simmer for 2 minutes

4. 

   Step4:Add a little water into the leftover flour to make a thick flour paste. Pour it into the pot and stir quickly to make it even. Wrap the paste evenly on the crab block