1. Use chopsticks to insert directly into the mouth of the red female sturgeon (the place where the foam is spitting out).

Press the crab legs with both hands and pry gently to open the lid. Put the opened lid shell into a basin of clean water and soak it for a few minutes to remove impurities. Do not wash the crab shell that contains a lot of red paste. If it falls off, use scissors to cut off the crab lungs (circled), remove the crab intestines and heart and other internal organs (arrow), cut the red female sturgeon into pieces according to the number of crab legs and wash them for later use. Be careful when washing, don’t I washed off the crab paste, it is a good thing and cannot be wasted.

2. Soak the vermicelli in warm water for 10 minutes in advance, remove and drain. Dried mushrooms are also soaked and cut into small cubes. Lean meat is cut into thin strips or cubes. Garlic is chopped into minced garlic and set aside.

3. Heat oil in a hot pot, pour minced garlic into the pot, fry over low heat until the minced garlic turns yellow, add diced mushrooms, stir-fry minced meat, add salt and steam the fish. Add oil and chicken essence to taste, add vermicelli, stir-fry evenly and turn off the heat.

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

5. Then chop the red female sturgeon into pieces, with the crab legs facing out and the crab meat facing in, stack them neatly, and then place the crab shells upside down on the crab meat.

6. Take a mouthful of Xinguo, add water to boil, put in a grate, put the coded red female sturgeon into the pot, cover it with a plate of the same size, bring to a boil over high heat, and let the air flow out Change to medium heat and steam for 10 minutes.

7. After taking it out of the pot, turn the crab shell over, clasp it on the crab meat, pour some hot oil, and finally sprinkle with chopped green onion. This steamed red sturgeon vermicelli with full color, flavor and flavor is ready. .