Stewed blue crab with tofu and kelp


150 grams kelp

300 grams tofu

1 blue crab, steamed

150 grams vermicelli

2 tablespoons vegetable oil

1 small bunch green onion

1 piece ginger

2 star anise

1 small bunch parsley, sliced

1 teaspoon sesame oil

1/2 teaspoon chicken powder

1 teaspoon cooking wine

1/2 teaspoon salt


1. Immerse the vermicelli in warm water for 30 minutes, until softened


2. Rinse the kelp, slice into diamonds, shred the ginger, slice the green onion


3. Break up the crab, rinse, drain


4. Dice the tofu, blanch the tofu in salty boiling water for 2 minutes, take out, drain


5. Heat a skillet over low heat, pour vegetable oil in the skillet, heat the oil until shimmering, add the star anise in the skillet, stir until fragrant, add the green onion and ginger in the skillet, stir until fragrant


6. Add the kelp in the skillet, turn up to high heat, stir for a while


7. Pour some water in the skillet


8. Add tofu in the skillet


9. Season with chicken powder


10. Pour cooking wine in the skillet


11. Add the crab in the skillet


12. Cover the skillet with the lid, bring to a boil, turn down to medium heat, stew for 20 minutes


13. Add the vermicelli in the skillet, stew for 5 minutes


14. Season with salt


15. Pour sesame oil in the skillet


16. Add the parsley in the skillet


17. Serve