1. Gourd wash
2. Gourd diced
3. If the crab is in the abdomen, use a knife to stick it in first to make the crab die faster and facilitate subsequent operations
4. Cut off the tip of the crab legs to facilitate the taste and taste
5. Open the crab cover, break the crab in two from the middle, dip the cut surface into dry starch
6. Each crab profile is dipped in starch
7. Cut green onion into large pieces, slice ginger
8. Put oil in the pot, heat it for 40%, add the crabs, contact the oil with the starchy section first, set the shape to prevent the crab yellow from losing, and fry on medium heat
9. After frying the crabs for 2 minutes, add the pumpkin pieces and fry for 2 minutes on medium heat
10. Add green onion and ginger, stir-fry for half a minute, add salt, light soy sauce, cooking wine and stir-fry evenly, then add water to make it even with the ingredients, chicken essence. Cover and simmer on medium heat for 10 minutes
11. Big fire harvest juice
12. Out of the pot and plate
