Steamed Hairy Crabs

Name: Steamed Hairy Crabs
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 crab; Some Crab Vinegar; 1 package Perilla; a little garlic

by y Yuanzi y

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

In the golden autumn season, how many people have long been wondering when they can eat plump crabs. The crab migration season (after the cold dew to the beginning of November) is the best season to eat crabs. During this time, the crab meat is thick and tender, delicious and fragrant, making it the most delicious of the year. Of course, there are many ways to cook crabs. The favorite and the most original is steamed. When you eat it with seasonings, the deliciousness is not a word that can be summed up. Steaming can preserve the flavor and nutrition of fresh crabs to the utmost extent and is the best way to cook crabs.

Ingredients

4 Crab
Some Crab Vinegar
1 package Perilla
a little Garlic

Steamed Hairy Crabs

1. It’s all loose, you can add some water, add some salt, and let them vomit.

2. Wash and brush, be careful not to pinch your hands

3. Add appropriate amount of water to the pot, add perilla bag

4. Put the crab on the shelf, and steam the crab (re-tied with cotton thread) with belly up. Turn on medium-high heat and steam for 15-20 minutes. If you eat ginger, you can use a plate with ginger slices on the bottom.

5. Out of the pot

6. Add crab vinegar and garlic to taste

7. Look at a lot of yellow drops

Tips:
Crabs must be cleaned, and be careful not to pinch your hands when cleaning.

Crabs vary in size. According to the actual situation, the crabs are red in color, and they can be fully sterilized when they are steamed. It is safer to eat.

Eating crabs should be steamed and eaten. If overnight, it will affect the taste and nutritional value. If you like ginger, you can add some ginger, steam it together, or add it in vinegar.