1

Scrub the crab with a brush

2

Lift the head of the lid, minus the spines of the pincers and the tips of the legs

3

Split the trimmed body of the crab into four

4

Plumps of crab with slices of ginger, cooking wine, and salt marinade for 20 minutes to get a flavor

5

Steam the egg yolks for 15 minutes

6

Stick the marinated crab pieces with dry flour in each cut until the crab meat is not exposed

7

Mash the steamed egg yolks into a puree

8

Put oil in a wok and deep-fry the pieces of crab in a medium-low heat until golden brown

9

Leave a little oil in the wok. p>Leave a little oil in the bottom of the pan and add egg yolk puree, add a little water, stir fry the egg yolks over low heat until foamy and slightly sticky

10

Pour the fried crab lumps into the egg yolk puree and stir fry, evenly coated with the yolks can be

Steam the egg yolks and stir fry the crab lumps.