Steamed Crab with Lotus Fragrance

Name: Steamed Crab with Lotus Fragrance
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Yangcheng Lake hairy crabs Hairy crabs; 10 capsules pepper; 2 pcs Aniseed; 2 tbsp White wine; Some Crab Vinegar; 1 shallot; 1 piece ginger

by Mom Nini

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The insulation layer of SF Express ensures that each hairy crab lays firmly on the bottom of the box, spitting small bubbles freshly. There are also thoughtful small gift packages—crab cuts, basil buns to keep away the cold, crab vinegar with sauce, brown sugar ginger tea cubes to warm the stomach, clean wet tissues and tablecloths, etc., highlighting Jingdong’s attentiveness and thoughtfulness . Every hairy crab has a code, so that you can trace its origin to know its origin, and you can rest assured.

Ingredients

4 Yangcheng Lake hairy crabs Hairy Crabs
10 capsules Pepper
2 pcs Aniseed
2 tbsp White Wine
Some Crab Vinegar
1 Shallot
1 piece Ginger

Steamed Crab with Lotus Fragrance

1. Hairy crabs cut off the label

Steamed Crab with Lotus Fragrance recipe

2. Use a small brush to wash the bottom and crab legs, rinse with running water

3. Cut green onion into sections, slice ginger, soak lotus leaves in water

4. Spread lotus leaves on the bottom of the steamer, take a small amount of shredded perilla and sprinkle on the bottom

5. Top with green onion and sliced ginger

6. Put the hairy crabs on top, sprinkle a little white wine on the surface, and wrap it with lotus leaves

7. Add water to the pot, add pepper, aniseed and white wine

8. Put it in a steamer and cover and steam on high heat for 15-20 minutes

9. Pour out the crab vinegar, add ginger and set aside

10. Look at this crab roe, it's plump and sweet, every hairy crab has a faint lotus fragrance, don't eat me! Haha, remember to have some brown sugar ginger tea to warm your stomach after eating