1. Wash the crabs and put them in a container and pour an appropriate amount of white wine,
2. Then stamp it to get the crab drunk.
3. Wash the side dishes and cut them for later use.
4. Add a little water to the spicy fermented bean curd to make fermented bean curd juice for later use.
5. Heat the sesame oil in a pot, pour in the minced garlic and fry into it to become garlic oil for later use
6. Cut the drunken crab in half, remove the gills and intestines and set aside.
7. Fry the pan until the oil heats up and sauté the chili and Chinese pepper.
8. Saute the scallions, ginger and garlic.
9. Pour the crabs and stir fry.
10. Add white wine and saute until fragrant.
11. Add the sugar.
12. Add vinegar and stir fry evenly.
13. Add light soy sauce and stir fry evenly.
14. Add a spoonful of stock and cook for a while.
15. Add the right amount of salt.
16. Stir and turn off the heat evenly
17. Sprinkle coriander on the hot pot, serve with the alcohol stove and dipping sauce
18. After the crabs are eaten, add the right amount of broth, add the favorite ingredients and continue to cook until it is ready.
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