1. Boil water in a pot, place the two crabs belly up, put two slices of ginger underneath, and steam for 15 minutes
2. Mince the ginger and separate the crab roe from the crab meat, so you need a female crab, full of crab roe.
3. Saute the minced ginger in the pot
4. Add the crab roe and stir fry to get the red oil
5. Add crab meat and stir fry twice
6. Put in a small half bowl of Huadiao wine
7. Burn it for a minute or two to get rid of the fishy
8. Add two bowls of water, a teaspoon of salt, sugar, white pepper to a boil, and pour into the tofu
9. The tofu is slightly expanded and cooked, pour in water starch
10. When there is a big bubbling in the pot, the soup is a bit thick, it's ready, out of the pot!
Tips:1. Don’t put ginger and Huadiao wine less, these two will be fishy and fresh. If you don’t put them enough, this dish will be fishy. Yellow wine can also be used.
2. Don’t pay attention to the crab’s stomach, lungs and cheeks when disassembling the crab.
3. If you really don’t like eating ginger, you can use tools to rub it into ginger paste, but ginger can’t be left alone. I wish everyone a good appetite.
