1. The hairy crabs do not need to be untied; if you want to know whether the hairy crab is still alive, just tap the crab's body lightly, and the eyes will move. If you want to pick a plump hairy crab, remember to turn the crab over and gently press it to see if the belly is full.
2. First, reduce the marked excretion of hairy crabs. Be careful not to cut the rope that binds the crab!
3. Use a discarded toothbrush to scrub the crab body, crab belly and crab feet (especially the crevices) with clean water.
4. Put an appropriate amount of water on the bottom of the steamer, add sliced ginger and perilla, and bring to a boil.
5. Place the brushed crabs on a pad of basil leaves and place them on a steaming tray. Continue to steam for 20 minutes on medium-high heat until the crabs are completely red.
6. Make the dipping sauce while steaming the hairy crabs. After mixing cooking wine, vinegar, sugar, and ginger, warm it in a microwave oven for 30 seconds, or heat it to a slight boiling point.
7. Take out the steamed hairy crabs and start eating~
Tips:If the hairy crabs you bought are not meant to be eaten on the same day, you can cover the bottom and body of the hairy crabs with two layers of wet kitchen paper towels (but not to the extent of dripping water), and the eyes must be covered! Don't keep hairy crabs in our normal water!
