材料：活花蟹、蔥薑、麵粉。
調料：料酒、鹽、生抽、白糖。
做法：
1 將花蟹洗淨，揭開蟹蓋，除去蟹腮，斬下蟹鉗用刀背拍裂，蟹切成四塊；
2 給花蟹切口表麵都沾裹上一層薄薄的幹麵粉，將剩餘的麵粉加清水以1：2調勻，做成麵糊；
3 炒鍋燒熱後倒入油，5成熱後將沾了麵粉的蟹塊切口朝下，中火煎至切口凝固定型，蟹塊顏色變紅盛出；
4 留餘油將薑絲和蔥白段放入，煸出香味，放入煎好的蟹塊，烹入料酒去腥；
5 調入鹽、生抽、白糖炒勻，加適量清水大火燒開，改中火，煮約5分鍾至入味；
6 將調勻的麵糊，緩緩倒入鍋內，快速炒勻，讓蟹塊都均勻地裹上一層麵糊，放入蔥青段翻炒幾下即可出鍋。
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