1. Slice the ginger, divide the hairy crab in two and remove the umbilical cord and feet
2. Preheat the pot when the temperature reaches 80 degrees. Pour in black sesame oil and stir-fry with ginger
3. Add the hairy crabs, dip the cut side into the pan, fry until yellow, turn it over and add basil leaves, and blend with the crab
4. Pour the rice wine to produce a high fire, making the crabs in a burning state
5. Then add a proper amount of water to drink Donggu Yipin fresh soy sauce, cover the pot and simmer for about 8 minutes
6. Just put out the pot and set the plate
