Cooking Steps

1. 

   Step1:Wash the fresh hairy crabs, steam them in a steamer, remove the crab meat and crab roe, and put them in a bow

2. 

   Step2:Add 5g of refined salt, monosodium glutamate, yellow wine and ginger powder to the crab meat and Crabmeat and crabmeat

3. 

   Step3:Clean and keep the crab shell

4. 

   Step4:Soak the dried squid in cold water, tear off the blood film, immerse it in alkali water (50g of soda and 1000ml of cold water), press on the weight, soak it for 4 to 5 hours, then it will swell

5. 

   Step5:Then remove the squid and soak it in water repeatedly until it is thick and transparent. When it is elastic, put it in water and add some natural ice

6. 

   Step6:Soak the fish maw in clear water for several hours, wash it, put it in the braise pot, add cold water and boil it, then leave the fire

7. 

   Step7:After cooling, burn it again. Burn it twice or three times a day. Take it out two days later. Soak it in water for use

8. 

   Step8:Sea rice should be rinsed with clear water, then soaked in warm water until soft

9. 

   Step9:Kill the gills, scales and internal organs of grass carp, wash them, take out the meat in pieces, chop them into antlers, and use them as standby

10. 

    Step10:Wash, peel and boil water chestnut

11. 

    Step11:Sea cucumber, squid, fish maw, sea rice, water chestnut and pure winter bamboo shoot are all changed into small dices. Mix them with fish antler

12. 

    Step12:Mix the prepared crab meat, crab roe and minced fish together, put them into the crab shell respectively, and steam them in the cage through

13. 

    Step13:Take it out after steaming. Put the shell in the plate upward. When serving, bring ginger and vinegar.