1. Prepare all the ingredients and cut the swimming crab into appropriate sizes. Cut the garlic seeds into large pieces, chop the ginger into thick shreds, and chop the coriander and chives (you don't need to chop them too finely). I forgot to take pictures here.
2. Heat the pan, pour in a proper amount of oil, put the cinnamon spice and garlic ginger in the pan, stir-fry for 1 minute on low heat, and stir-fry the aroma of the seasoning.
3. Pour port crabs, stir fry over medium heat, then pour in old wine (I added Fujian old wine, which is particularly fragrant, and you can also pour cooking wine if you don’t have old wine). Add light soy sauce, vinegar, and less salt, then add a small bowl of water.
4. Cover the pot and simmer for 2 minutes. After opening the lid, sprinkle a little COOK100 spicy sauce pot base (if you don't have it, you can leave it alone, but just pay attention to enough salt before).
5. From the pot to the plate
Tips:Crabs are relatively cold, so you must put more ginger and old wine in all the frying process, to get rid of the cold!
