Steamed Hairy Crabs

Steamed Hairy Crabs

by Dark blue millet porridge

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

As the saying goes: "Autumn breeze makes the crab's feet itchy. In September, the umbilicus is round and the umbilicus is tenth." The "round" and "pointed" refer to the crab's navel (bottom). The female crab's navel is round and has horizontal stripes. In September, you will eat female crabs, when the yellow crabs are full of meat; in October, you will eat male crabs. At this time, the male crabs have a pointed navel, and the flesh is firm.
Because hairy crabs are relatively cold, ginger has a spicy taste and has an important role in warming the meridians and dispelling cold, so use ginger to synthesize its coldness, and it is best to remove the ginger skin!

Ingredients

Steamed Hairy Crabs

1. First cut off the trademarks of the 4 hairy crabs and clean them.

Steamed Hairy Crabs recipe

2. Prepare 35 grams of rice wine, 4 slices of ginger, 25 grams of shredded ginger, and 500 grams of water.

Steamed Hairy Crabs recipe

3. Put the rice wine, ginger and water into the pot.

Steamed Hairy Crabs recipe

4. Put on the steaming rack that comes with the pot and place 4 slices of ginger.

Steamed Hairy Crabs recipe

5. Place 4 hairy crabs on the sliced ginger.

Steamed Hairy Crabs recipe

6. Cover the pot and steam on high heat for 20 minutes.

Steamed Hairy Crabs recipe

7. After 20 minutes, you can open the lid, put on a plate, and serve! The dipping material can be prepared according to your liking!

Steamed Hairy Crabs recipe

Tips:

Boil the rice wine and ginger together in clear water, which can effectively eliminate the soily smell of hairy crabs. Combining the coldness of hairy crabs, the taste is even better! After eating hairy crabs, it's best to make a cup of warm ginger tea, that's great!

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