Name: Steamed Hairy Crabs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2-3 only Hairy crabs; Some salt; 2-3 pieces ginger; 1-2 pieces parsley; Some Vinegar; A small amount Sugar; Some Cooking Wine; Some Chicken Essence; A small amount Cooking oil; 1-2 pieces shallot

Steamed Hairy Crabs

by Discover the back kitchen of Taoyuan

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Steamed crab is a traditional Zhejiang cuisine, it belongs to Zhejiang cuisine. Steamed crab is not difficult to say, but pay special attention to its heat, not only to retain the original flavor of the crab, but also its nutritional value, and pair it with crab-eating Seasoning, the crab itself is thick, fat and tender, delicious and fragrant, the cream is like fat, and the taste is delicious. As the saying goes: autumn breeze, crab feet itchy, September umbilicus and October tip."

Steamed Hairy Crabs

1. Soak the hairy crabs in clean water for 1 to 2 hours, and scrub the crabs with a brush

2. Pour water into the pot, let the water boil, put it in the steamer, put the hairy crabs in, and steam for 12-15 minutes, paying attention to proper heating

3. Prepare auxiliary materials, chop ginger and coriander into fines, chopped green onions into chopped green onions, and put them in a bowl

4. To make ginger vinegar sauce, first add the right amount of salt, then add the right amount of sugar and chicken essence, pour in the right amount of cooking wine, add the vinegar, and finally add a small amount of cooking oil, and stir

5. Place the ginger vinegar and fragrant hairy crabs out of the pot.

Tips:
Li Shizhen praised: "Fresh crabs and ginger vinegar, and mellow wine, chewing yellow and holding ao, enjoy the flavor.
1. It can be soaked in salt when washing crabs, the crabs can spit out dirt better
2. When steaming the crab, it will be better to steam the crab with all four legs upside down, it will be easier to cook when it is turned over, and the sterilization effect is high.