1. Shell the crab, remove the gills and lungs, rinse gently with water, chop into 4 pieces, cut the shells from the middle;
2. Slice the green onion and ginger together, and stir the eggs into egg liquid for later use;
3. Marinate the processed crabs with seasonings (except eggs) for 15 minutes;
4. Put oil in the pot, spread the scallions and ginger used for marinating the crabs, and put the crabs dipped in egg liquid;
5. Close the lid and start the "Shengjue" function;
6. When the cooking process is over, use a spatula to gently stir out the pot;
Tips:1. In order to avoid the loss of the essence in the crab shell, the inside of the crab shell is flushed and stacked.
2. Dip the egg liquid in order to keep the crab meat intact, so just dip the exposed part evenly, not too much.
3. Old wine can be replaced with cooking wine.
4. The egg liquid after dipping the crab can be processed by itself, and it is not recommended to pour it into the pot.
5. Sea crabs have a salty taste, no salt is needed.
