中文介绍材料：活花蟹、葱姜、面粉。面拖花蟹
调料：料酒、盐、生抽、白糖。
做法：
1将花蟹洗净，揭开蟹盖，除去蟹腮，斩下蟹钳用刀背拍裂，蟹切成四块；
2给花蟹切口表面都沾裹上一层薄薄的干面粉，将剩余的面粉加清水以1：2调匀，做成面糊；
3炒锅烧热后倒入油，5成热后将沾了面粉的蟹块切口朝下，中火煎至切口凝固定型，蟹块颜色变红盛出；
4留余油将姜丝和葱白段放入，煸出香味，放入煎好的蟹块，烹入料酒去腥；
5调入盐、生抽、白糖炒匀，加适量清水大火烧开，改中火，煮约5分钟至入味；
6将调匀的面糊，缓缓倒入锅内，快速炒匀，让蟹块都均匀地裹上一层面糊，放入葱青段翻炒几下即可出锅。
英文解说Materials: Live Crab, onion ginger, flour.
Spices: cooking wine, salt, soy sauce, sugar.
Practices:
1 Wash the spotted, opened the crab, remove the crab gills, Zhanxia crab claws, crack shot with a knife blade, crab cut into four;
2 to the cut surfaces are stick wrapped spotted a thin layer of dry flour, add the remaining flour and mix thoroughly with water to 1:2, made of batter;
3 Heat wok and pour into oil, 5 flour into the hot crab dip will cut down the block, the fire Jianzhi incision solidified stereotypes, dishing out crab block color red;
4 to stay more than ginger and light blue section of the oil will be placed in, stir the fragrance into the Jianhao crab pieces, cooked into the fishy wine;
5 Sprinkle the salt, soy sauce, sugar, stir well, add appropriate amount of water the fire boil, change in the fire, and cook for about 5 minutes until tasty;
6 to batter and mix thoroughly, slowly into the pan, quickly stir well, let crab pieces are evenly coated layer of batter, add green onions to the pan stir fry a few paragraphs.