1. Clean the crabs and chop them into pieces. Slice ginger, slice green onions, and smash garlic.
2. Clean the cabbage
3. Heat the pan with less oil, add less salt, add green onion, ginger, and garlic until fragrant.
4. Stir-fry the crab until the shell of the crab turns red.
5. Move the stir-fried crabs to a casserole, add boiling water, and continue to boil on high heat until the soup boils and thickens.
6. Add cabbage. When the soup boils again, add the shallots and salt.
Tips:1. For shelled seafood soup, it is best to stir-fry with sliced ginger for a while to remove the fishy meat while keeping the seafood fresh and tender.
2. Try not to put monosodium glutamate or chicken powder in seafood boiling soup, and don't let additives take away the deliciousness of seafood. The original taste is the best!
