Crab armor red PK swimming crab
Overview
Crab armor red is produced in the Bohai Bay. The crab claws are very large and the entire back of the crab is bright red, so it is named after it. After steaming, the red color of crab shells is particularly bright and the taste is particularly delicious. Eat it with balsamic vinegar and ginger juice, which not only enhances the freshness but also ward off the cold.
Tags
Ingredients
Steps
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Pour a little water into the induction cooker, add green onions and ginger and bring to a boil over high heat.
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After the water boils, add cooking wine to remove the fishy smell.
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Place the swimming crabs and crab shells flatly on the steamer, with the belly facing up and the shell facing down. (My crabs are too big to fit, so they are stacked on top of each other. It is best to lay them flat)
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Steam over high heat for 10 minutes until all the crabs turn red.
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Finally, make a dipping sauce: chop the ginger into a bowl and add more balsamic vinegar.
