Steamed Hairy Crabs
1.
Put the hairy crabs in the water to spit out the dirt, use a toothbrush to clean the mud and sand on the crabs, cut off the ring marks, and do not need to untie the rope that binds the hairy crabs.
2.
Put water in the pot, add the sliced ginger and rice wine. After the fire is boiled, put the hairy crabs in the steamer with the belly facing up. Put some shredded ginger on the crabs. Use minced ginger, minced garlic, light soy sauce, vinegar, and a small amount of rock sugar to make a dipping sauce. Put on the pot together, cover the pot and steam for about 15 minutes.
3.
Untie the steamed crabs on a plate and serve with the sauce.
Tips:
1. You must choose live crabs, dead crabs cannot be eaten.
2. Crabs are cold in nature and contain a lot of protein and cholesterol. People with weak physique and cold spleen and stomach eat less.
3. Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, and nepeta, which may cause food poisoning.