1. The first step is to scrub the hairy crabs;
2. The second step is to add water to the pot, put the perilla bag (if you have it, it doesn’t matter if you don’t have it), ginger, and cooking wine to remove cold and fishy;
3. In the third step, the hairy crabs are placed in a tray with their belly up;
4. The fourth step is to steam on high heat for ten minutes, turn it over and see that the crab body turns red and ready to be served!
5. Add minced ginger and minced garlic to the crab vinegar to get rid of fishy and greasy!
Tips:Crabs are cold, so don't eat more at one time. When steaming, put ginger and perilla in the water; when eating with minced ginger, it can alleviate the cold.
