Boiled hairy crabs

Overview

The autumn wind blows and crabs' legs itch; the chrysanthemums bloom and crabs are heard coming. It’s the crab-eating season of the year again. The crab roe at this time is rich and oily, so autumn is recognized as the best season for eating crabs. Crab feast can be eaten from September to the Chinese New Year. The round navel in the ninth month and the tip of the tenth month hold a crab to admire the chrysanthemums in the sky, which means that female crabs are the most plump in September of the lunar calendar and male crabs are the most plump in the tenth month of the lunar calendar. I recently returned to my hometown and haven’t updated for a long time. It happened to be raining today and I was too lazy to go out so I was sorting out the recipes at home. .

Tags

• hot dishes
• zhejiang cuisine
• old man
• autumn recipes
• dinner
• hairy crab
• sugar
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Brush the hairy crabs clean with a brush. If you are not in a hurry, you can keep it for a few days. The crab tying grass is said to be a special kind of grass from Taiwan, cooked together with the crabs

   

2. 2 Pour an appropriate amount of water into the pot and add salt to dilute it

   

3. 3 Put the hairy crabs belly side up into the pot, add ginger slices, and cook for 20-25 minutes

   

4. 4 Mix Zhenjiang balsamic vinegar with sugar and minced ginger to make a sauce

   

5. 5 Remove the cooked hairy crabs from the water and remove the rope

   

6. 6 Break open the belly and dip it in balsamic vinegar. Start eating. Plump crab roe.