Steamed hairy crab

Overview

The autumn wind blows and crabs' legs itch; the chrysanthemums bloom and crabs are heard coming. Eating hairy crabs is a seasonal enjoyment. Li Bai, a poet in the Tang Dynasty, once praised that crab claws are gold liquid, and the hills are Penglai, and one must drink fine wine to get drunk by the moon. Yangcheng Lake has a long history of hairy crabs and good water quality. Hairy crabs are a specialty of Suzhou. Of course, the hairy crabs are steamed with original flavor, orange in color, and the crab meat is delicious and nutritious. Easy to make, suitable for all ages. PS: After finishing the hairy crab braised rice. Drinking a cup of ginger tea is an absolute pleasure.

Tags

• hot dishes
• chinese banquet
• old man
• autumn recipes
• double ninth festival
• local cuisine
• crab vinegar
• ginger
• ginger brown sugar
• hairy crab
• perilla seasoning bag

Ingredients

Steps

1. 1 Prepare the ingredients, hairy crabs, perilla buns, crab vinegar, ginger, ginger and brown sugar tea;

   

2. 2 Use a disposable toothbrush to clean hairy crabs;

   

3. 3 Turn the cleaned hairy crabs over and add ginger slices and perilla buns;

   

4. 4 Boil the water and put the crabs into the pot;

   

5. 5 Cover and steam for 20 minutes

   

6. 6 After steaming, simmer for another 3 minutes before opening the lid;

   

7. 7 Remove the hairy crab rope, pour out the crab vinegar packet, and enjoy slowly, with a cup of ginger and brown sugar tea after eating.