Steamed hairy crab

Overview

The autumn wind blows and crab legs get fat. Autumn is the golden season for eating crabs. The original steamed flavor retains the freshness, deliciousness and nutrition of the hairy crabs to the greatest extent.

Tags

• seafood
• garlic
• hairy crab
• light soy sauce
• rock sugar
• vinegar
• ginger

Ingredients

Steps

1. 1 Put the hairy crab into the water and spit out the dirt, use a toothbrush to clean the mud on the crab, cut off the ring mark, and do not need to untie the rope that binds the hairy crab.

   

2. 2 Put water in the pot, add sliced ginger and rice wine, bring to a boil over high heat, put the hairy crab belly side up into the steamer, and put some shredded ginger on the crab. Use minced ginger, minced garlic, light soy sauce, mature vinegar, and a small amount of rock sugar to make a dipping sauce, put them into the pot together, cover the pot and steam for about 15 minutes.

   

3. 3 Untie the steamed crabs and serve them on a plate, dip them in the sauce and enjoy.