【steamed Hairy Crab】--- The Most Delicious in Autumn

Name: 【steamed Hairy Crab】--- The Most Delicious in Autumn
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Female crab; A few pieces ginger; A Chives; Some beer

by Poetic heart

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Autumn is the harvest season,

Speaking of the deliciousness of autumn, the first thing I think of is the mouth-watering hairy crabs.

Li Bai once used the poem "Crab claws are gold liquid, and bad hills are Penglai. You must drink good wine and get drunk by the moon."

The method of steaming hairy crabs is very simple, and it can best highlight the original flavor of the crabs and retain the essence of the crabs to the greatest extent. And for a novice in the kitchen, this approach is simply zero failure. "

Ingredients

8 Female Crab
A few pieces Ginger
A Chives
Some Beer

【steamed Hairy Crab】--- The Most Delicious in Autumn

1. After buying the crab, raise it with clean water for an hour, and let it spit up impurities.

【steamed Hairy Crab】--- The Most Delicious in Autumn recipe

2. Leak out the water used to raise crabs.

3. Clean them one by one with a toothbrush. (If you dare not grasp it, you can use pliers to hold it and brush)

4. Pour an appropriate amount of water into the steamer, add a few slices of crushed ginger and a green onion knot, and then add 2 tablespoons of beer.

5. Place the cleaned crabs in the steamer.

6. Pour cold water into the pot and steam on high heat for about 15 minutes. (The specific time depends on the amount of crabs as appropriate)

7. When steaming the crabs, prepare a ginger vinegar sauce: put the minced ginger and the chopped green onion in the flavor bowl, add the appropriate amount of balsamic vinegar and light soy sauce, and mix well.

8. Steamed crabs are eaten with ginger vinegar sauce, which can not only remove the fishy but also highlight the deliciousness of the crab meat, and the thermal properties of ginger can drive away the cold of the crabs.

Tips:
Poetry heart phrase:

1: Add ginger, green onion knot, and beer to the steamed crab water, which can effectively remove the crab.

2: There are only a few steamed crabs. It is recommended not to untie the bindings, so as to avoid the crabs becoming incomplete after being steamed due to struggle during the steaming process. If there are a large number of crabs, the crabs will bite each other, causing the other side to be unable to move. In this way, the steamed crabs are generally complete.

3: When steaming crabs, I personally recommend a cold water pot, so that the water temperature will gradually rise during the steaming process, and the crabs will not struggle due to sudden heat.

4: When eating crabs, it should be matched with ginger vinegar sauce. This will not only remove the fishy but also highlight the deliciousness of the crab meat, and the heat of ginger can also drive away the cold of the crabs.

5: Ginger vinegar sauce: minced ginger, minced green onion, balsamic vinegar, light soy sauce, sugar