Ingredients: live crab, sweet potato vermicelli, Chinese cabbage. Seasoning: chives, ginger slices, white pepper, salt and chicken essence. Practice: 1, soak sweet potato vermicelli in warm water, wash crabs and cut into pieces, and cut Chinese cabbage into pieces. 2, ginger peeled and cut into pieces, chives cut into inches. 3. Add oil-fried chives and ginger slices to the pot, stir-fry the cabbage and cook the wine. 4. Transfer to the casserole and spread the soaked vermicelli. 5. Put the crab pieces on it, code the ginger slices and onion slices, and add water (without materials). 6. Bring to a boil and turn to medium-low heat for seasoning. (about 10 minute) Add salt, chicken essence, white pepper and sprinkle with chopped green onion to get 1. Don't put vermicelli directly on the bottom of the pot, it will easily paste the pot. 2. Cooking wine, ginger slices and peppers are good helpers to remove fishy smell. 3. Crabs are cold, and ginger slices can be neutralized, especially in early autumn, so you can eat more ginger.

Technology: casserole

Taste: salty and delicious

Time:

Composition:

Cooking steps:

0. Material assembly drawing:

1. Soak sweet potato vermicelli in warm water, wash crabs and cut into pieces, and cut Chinese cabbage into pieces.

2. Peel and slice ginger and cut shallots into inches.

3. Put the onion and ginger slices in the pot, stir-fry the cabbage slightly, and cook the wine.

4. Transfer to the casserole and spread the soaked vermicelli.

5. Just put the crab pieces on it, code them with ginger slices and scallion, and add water (without materials).

6. Bring to a boil and turn to low heat until it tastes delicious. (about 10 minute) Add salt, chicken essence, white pepper and sprinkle with chopped green onion.

Cooking skills:

Don't put vermicelli directly at the bottom of the pot, it is easy to paste the pot.

Cooking wine, ginger slices and peppers are good helpers to remove fishy smell. Don't save it.

Crabs are cold and ginger slices can neutralize them. Especially in early autumn, eating more ginger can eliminate dampness and regulate the body.