Steamed Hairy Crabs

Name: Steamed Hairy Crabs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 Yangcheng Lake hairy crabs; 5 slices Sliced ginger; one slice Dried basil leaves; A wine cover Rice wine

by Fire tree silver flower a cat

4.9 (1)

Favorite

6

Difficulty

Normal

Time

15m

Serving

3

I love to eat hairy crabs, and share it with the babies who love to eat hairy crabs and love fresh flavors

Ingredients

Steamed Hairy Crabs

1. The easiest way to select high-quality Yangcheng Lake hairy crabs: green shell, white belly, yellow hair, golden claws.

2. The selected hairy crabs are put in clean water and cleaned with a brush. The rope does not need to be untied.

3. Spread the cut ginger slices evenly on the plate and cover with perilla leaves.

4. Place the hairy crab tongs down and turn the stomach.

5. Pour a lid of rice wine evenly on the two crabs.

6. Put water in the pot so that the amount of water just exceeds the shelf. Cover the lid and steam on medium heat for about 12 minutes to get out of the pot.

7. I like the crab vinegar from Siyanjing. Since I am lazy, I use ginger paste instead of ground ginger. Babies can pound the ginger paste and mix it with crab vinegar. The amount depends on personal preference, or you can leave it alone. ☺️