Steamed Crab

Name: Steamed Crab
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 River crab; 5g Vinegar; 5g ginger; 3 tablespoons White wine

by Gourmet editor

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Steamed crabs, Shanghai dishes. China has a long history of crab-eating, and it is recorded in "Yi Zhou Shu · Wu Hui Jie" and "Zhou Li·Tian Guan·Bao Ren". The autumn wind blows, crabs are fat, and autumn is the season to eat crabs. There are many ways to make crabs, and steaming is popular because it is simple and easy to maintain the original flavor of crabs.

Ingredients

4 River Crab
5g Vinegar
5g Ginger
3 tablespoons White Wine

Steamed Crab

1. After buying the live river crabs, put them in clean water, close the lid and soak for 20 minutes, then soak the crabs in white wine. When the crabs are unconscious, wash the crabs in running water with a small brush.

2. Put water in the steamer, boil the water until large bubbles, then tie the crabs, put the crabs back down, steam for 15 to 20 minutes on high heat, and adjust the time according to the size of the crabs.