1, insert directly from the mouth of the red female sturgeon (that is, the place where the foam is spit) with chopsticks.

Hold the crab's feet with both hands and gently pry open the lid. Soak the opened lid in a clear water basin for a few minutes to remove impurities. Don't wash off a lot of red paste in crab shells. Then cut the crab's lungs (circled) with scissors, remove the internal organs (arrows) such as crab intestines and crab hearts, and cut the red sturgeon into pieces according to the number of crab feet. Be careful not to wash off the crab paste when washing. That's good.

2. Soak the vermicelli in warm water for 10 minute in advance, remove and drain, soak the mushrooms in diced Kamikiri, cut the lean meat into filaments or diced, and chop the garlic into minced garlic for later use.

3. Heat the hot oil in a hot pot, pour the garlic into the pot and fry it until it turns yellow. Pour in diced mushrooms, stir-fry minced meat, add salt, steam fish and soy sauce, season with chicken essence, pour in vermicelli, stir-fry evenly and turn off the heat.

4. Take a plate and evenly code the fried vermicelli on the plate.

5. Then put the chopped red female sturgeon, with the crab feet facing outward and the crab meat facing inward, neatly packed, and then buckle the crab shell upside down on the crab meat.

6. Take a bite of the new fruit, add water to boil it, put it into the grate, put the coded red female sturgeon into the pot, cover it with a plate of the same size, boil it with strong fire, and steam it with medium fire after charging 10 minute.

7. After cooking, turn the crab shell over, buckle it on the crab meat, pour some hot oil, and finally sprinkle with chopped green onion. This steamed vermicelli with good color and flavor is ready.