Raw materials:

One sturgeon, salt, monosodium glutamate, sugar, soy sauce and yellow wine, and a small amount of garlic, ginger and cooking oil.

The practice is also very simple:

1. Open the lid of the Chinese sturgeon and remove its stomach for later use.

2. Add oil to the pan, heat it to 70%, add scallion and ginger slices, and saute.

3. Add crabs, stick the exposed noodles to the bottom of the pot, fry for a while, add salt and sugar, add rice wine and soy sauce, add 200ml of water, cover the pot, and simmer for 3 minutes.

4. Well, the whole kitchen smells of crabs. Uncover the lid, get out of the pot, sprinkle with onion, and it's full of color, fragrance and taste! Have a taste. With the delicious Chinese sturgeon, you can eat two more bowls of rice.