Steamed Hairy Crabs

Name: Steamed Hairy Crabs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Hairy crabs; A few pieces Basil leaves; 1 small cup Shao wine; a little Zhenjiang Balsamic Vinegar; 1 piece ginger; 1 tsp brown sugar

by Taste of Time Official

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The autumnal equinox (autumnal equinox) is the sixteenth solar term in the twenty-four solar terms of the lunar calendar. The climate in the south starts from this solar term until autumn begins. Mid-September to December each year is the mature season of Jiangsu hairy crabs. In the ninth month of the lunar calendar, the female crabs have full yellow shells and tender meat. In October, the male crabs are thick and greasy, and the meat is rich and delicious. It is the best season for crab eating.

Ingredients

4 Hairy Crabs
A few pieces Basil Leaves
1 small cup Shao Wine
a little Zhenjiang Balsamic Vinegar
1 piece Ginger
1 tsp Brown Sugar

Steamed Hairy Crabs

1. Use a brush to clean the hairy crabs.

2. Ginger is shredded and sliced separately. The shredded part is made with a little brown sugar and Zhenjiang vinegar to make a dip (if you don't prefer it, you can ignore it), and the sliced part is placed on the steamer to remove the fishy crabs.

3. Wash the hairy crabs and brush them with Shao wine

4. Put the hairy crabs in the steamer with the white belly facing up.

5. Spread perilla leaves and a slice of ginger on top of hairy crabs (to help remove fishy).

6. Cover the lid, turn on the heat, and steam for 15 minutes after the water is boiled.

7. At this point, the production is complete.

8. Then...start to eat...

Tips:
Food lovers, the sweetheart of two cats.
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