Seasonings
1 blue swimmer crab, 25 g (about 1 oz) vermicelli noodles, onion and red chili pepper to taste.
Seasonings
Ginger (julienned), scallions (chopped), cornstarch, black pepper sauce, oyster sauce, chicken bouillon, concentrated chicken juice, cooking wine, and vegetable oil, all to taste.
Preparation
1. Soak the vermicelli in cold water until softened, drain thoroughly, and cut into short segments.
2. Wash the onion and red bell pepper, then cut them into thin strips.
3. Stun the swimming crab by tapping it with the back of a knife, scrub it clean with a brush, remove the top shell, discard the gray gills, rinse well, and chop into large pieces.
4. Evenly coat the crab with a layer of cornstarch, then deep-fry in hot oil until fully cooked through. Remove and drain on paper towels.
Steps
1. Place a clean wok over high heat, add vegetable oil and heat until hot, then add shredded ginger and stir-fry until fragrant.
2. Then add the shredded onion and red bell pepper, and stir-fry briefly.
3. Then add black pepper sauce, oyster sauce, fresh soy sauce, and concentrated chicken stock, quickly stir-frying until well combined.
4. Add the cooking wine, then put in the crab pieces and vermicelli, and stir-fry until everything is well-flavored.
5. Drizzle with sesame oil, sprinkle with chopped scallions, stir to combine, then transfer to a serving plate.