1. Soak the vermicelli in warm water, then remove and drain the water for later use;
2. Use a brush to clean the surface and soft hairs of the crab belly, then use scissors to cut off the crab claws and crab legs, and then brush the crab navel;
3. Pour shredded ginger, cooking wine, and vinegar into the crab, marinate for half an hour;
4. Turn on a small fire and pour an appropriate amount of corn oil into the casserole;
5. Add bean paste and stir fry a few times;
6. Pour into the vermicelli, add clear water, the water should not pass the vermicelli;
7. Add salt and chicken essence, stir evenly with chopsticks;
8. Put in the marinated hairy crabs;
9. Cover the pot, turn to medium-low heat and simmer;
10. Bring to a boil and then turn to low heat and cook for 3-5 minutes. You can sprinkle with appropriate amount of chopped green onion to garnish;
11. Finished product
12. Finished product.
Tips:1. The casserole here can be dry-fired at 800 degrees, so I can stir-fry the bean paste directly, if you like spicy food, you can replace it with Pixian bean paste;
2. Dead, unripe crabs cannot be eaten, they will be food poisoning.
