Steamed crab

Overview

I have a rest today, but my mother woke me up early in the morning and told me that she had bought some crabs and asked me to get them. Well, it’s been a few years since I’ve dealt with such a domineering guy...

Tags

• hot dishes
• fresh river crab
• vinegar
• wine
• ginger

Ingredients

Steps

1. 1 At the bottom of the barrel, there are a group of beauties.

   

2. 2 Grab the crab legs and hold them tight. Usually like this, its two crab claws will be unable to struggle, so there is no need to worry about being pinched by it.

   

3. 3 Let’s look at it from another angle.

   

4. 4 Start tying.

   

5. 5 Bundling. Remember that the rope on the back of the crab shell should be looped around the joints of the last pair of crab legs, and the crab belly should be looped around the pair of crab claws.

   

6. 6 What it looks like after being tied

   

7. 7 The side of the back shell.

   

8. 8 The steamer is ready, add water. Pour some cooking wine. I use home-brewed wine.

   

9. 9 Turn the crab belly upward and stuff a few ginger slices into it.

   

10. 10 Turn on the heat and steam for 10-15 minutes after the water boils. Eat it with a bowl of ginger and vinegar.