In this crab eating season, I’ll make a delicious crab bean curd. I don’t have a drop of soup left


Two female hairy crabs
A box of tender tofu
A piece of ginger
Proper amount of white pepper
Proper amount of salt
Appropriate amount of flower carving wine
A spoonful of sugar


Step 1
Boil water in the pot, put two Crabs with their stomachs up, pad two slices of ginger under them, and steam for 15 minutes

Step 2
Cut ginger, crab roe and crab meat are separated, so we want female crab, full of crab roe

Step 3
Stir fried minced ginger in a pot

Step 4
Add crab roe and stir fry in red oil

Step 5
Add crab meat and stir fry twice

Step 6
Put flower carving wine in a small bowl

Step 7
Burn it for a minute or two to get rid of the fishy smell

Step 8
Add two bowls of water, a teaspoon of salt, sugar and white pepper, bring to a boil and pour in tofu

Step 9
The tofu is cooked when it expands slightly. Pour in water starch

Step 10
When there are big bubbles in the pot and the soup is a little thick, just come out of the pot.