1. 1. Wash the cream crab and cut into pieces, first cut off the large tongs to avoid injury;
2. 2. Steam the salted egg yolk in a pot, crush it with a spoon and set aside;
3. 3. Wrap a little dry starch for later use;
4. 4. Put the ginger in the hot pot and stir in the oil, then add the crab pieces and stir-fry on high heat;
5. 5. When stir fry until golden brown, add cooking wine, salt, add water to 3/4 of the place, cover and simmer;
6. 6. Cook until the soup is cooked and the dried crabs are well cooked, add chicken essence to taste, and then set it out on the pan;
7. 7. Take another pot, add the salted egg yolk when the oil is 70% hot and stir-fry on low heat, add a small amount of water and stir-fry evenly;
8. 8. Pour the salted egg yolk sauce on the crab.
