1. Prepare all the ingredients.
2. Use a used toothbrush to scrub the hairy crab's abdomen and crab legs, and then rinse them with running water.
3. Put an appropriate amount of water in the pot, add a few slices of ginger, and then add a spoonful of cooking wine and a spoonful of salad oil. Adding ginger and cooking wine can remove the fishy smell, and adding salad oil can make the hairy crabs look brighter and more appetizing.
4. Put the steaming grid in the pot, and then place the hairy crabs on the top of the steaming grid with the abdomen facing up. First steam on high heat for 5 minutes, then change to medium heat and steam for about 10 minutes. The specific time should be adjusted appropriately according to the size of the hairy crabs. When steaming hairy crabs, place the crabs with their belly facing up so that the crab roe can be caught by the crab cover and will not flow out.
5. Prepare the dipping sauce while steaming the hairy crabs in the pot. Wash the ginger, scrape off the outer skin, first cut into thin slices, then cut into filaments, and put in a small dish. Crabs are cold, so when eating hairy crabs, they must be served with ginger vinegar sauce. Ginger is hot, which not only removes the cold air from hairy crabs, but also removes the fishy odor and highlights the umami taste of crab meat.
6. Add a spoonful of light soy sauce and two spoonfuls of balsamic vinegar, and mix well and it is the dipping sauce.
7. After the crabs are steamed, they can be taken out, cut the bundled rope, and enjoy with the dipping sauce.
Tips:1. To steam hairy crabs, put cold water into the pot and start steaming. The time is about 15-20 minutes. If the crab is big, it will take longer to steam.
2. It is best not to untie the rope that binds the hairy crabs to avoid the crabs from struggling when exposed to heat, causing the crab yellow to flow out and the legs to break.
