1. Prepare ingredients.
2. After washing the crabs, open the back shell to remove impurities such as lung hair and chop them into large pieces. Slice green onion, slice old ginger, pat the garlic and set aside. Soak the vermicelli in cold water until softened.
3. Pour half of the oil into the wok and heat it over medium heat to 50% hot. Dip the crab pieces on the cut with a layer of cornstarch.
4. Put the pieces into the pan and fry them until they change color, remove them and let them dry.
5. Leave the bottom oil in the wok, heat it over medium heat to 40% heat, add garlic, green onion, and ginger slices and stir fragrant.
6. Stir-fry watercress to get red oil, add 1 cup of water (or stock) to boil.
7. Add vermicelli and crab pieces, add rice wine, light soy sauce, white sugar, cover and simmer for a while, wait until the vermicelli is fully cooked, turn it into a high heat to collect the dried soup, then add a little salt as needed, and put it into the preheated clay pot That's it.
Tips:Among the blue crabs, the umbilical part of the abdomen is triangular is the meat crab. The meat of crabs is beautiful, and the meat of high-quality crabs is plump, smooth and sweet, with a delicate fragrance.
