1. The main materials are ready;
2. Brush the crabs with a soft brush and rinse them well; slice half of the ginger and half mince for use;
3. Spread some ginger slices on the bottom of the steamer, place the hairy crabs evenly with their backs facing down, cover the pot with cold water, and steam on high heat for 20 minutes;
4. After the hairy crabs are steamed, put them until they are not hot and prepare to remove them;
5. At this time, wash the rice and soak it in an earthen casserole for more than 2 hours;
6. Now have your crab dismantling tools ready, ready to dismantle the crab;
7. Prepare a glass bowl and use a few tools to take out the crab roe, crab legs, crab claws, and the meat from the crab body; for two-person claypot rice, split 6 crabs, you will enjoy it very much, if your crabs are fat enough ；
8. Stir-fry the whole crab noodles with a little lard for 2 minutes; add appropriate amount of lard, ginger, sugar, water starch, salt, and Huadiao wine to fry until fragrant;
9. You can put a little more lard. I will tell you why later? Stir-fry and serve;
10. The rice is almost soaked, put it on the stove and cook on medium heat; do not cover the lid until it is cooked, because it will come out;
11. When the water is almost dry, the rice is almost cooked and turn to low heat. Use a spoon to pour the crab oil in three times along the side of the pot; (golden yellow oil on the surface of the fried crab noodles)
12. Bake it slowly, and these beautiful oils will surprise you. Then spread the fried crab noodles evenly on the rice, turn off the heat, cover and simmer for five minutes.
Tips:1. Be patient when disassembling the crab, because the inside of the crab is complicated and wonderful. Try a few more times and you will find the trick;
2. The salty and sweetness of crab noodles is adjusted according to personal preference. Huadiao wine must be added because it will fully bring out the sweetness of crabs;
3. Drizzle a few spoonfuls of crab oil, not too much.
