Steamed Hairy Crabs

Name: Steamed Hairy Crabs
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 10 Hairy crabs; 0.5 teaspoon oil; 2 teaspoons Vinegar; 30g White wine; Some ginger; 2 teaspoons Soy sauce

by Flyer

4.7 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

5

Every year to September and October is the time to eat hairy crabs. It is the best time to eat. The crab paste is rich and plump, and everyone can't help but eat a few. It's delicious when I think of it.
Steaming is the most authentic way to eat it. This time I add some white wine to soak the washed hairy crabs. When the crabs are drunk, I will be the fish, haha. After soaking in the wine, there is a light wine aroma, and the wine can be awakened and sterilized. The steamed crab is really good. The crab paste tastes very sweet and fragrant. (Collapsed)

Ingredients

10 Hairy Crabs
0.5 teaspoon Oil

Buy on JD Buy on Amazon
2 teaspoons Vinegar
30g White Wine
Some Ginger

Buy on JD Buy on Amazon
2 teaspoons Soy Sauce

Buy on JD Buy on Amazon

Steamed Hairy Crabs

1. Fresh hairy crabs.

2. Scrub it with a clean toothbrush.

3. Pour the brushed hairy crabs into white wine and soak them.

4.

5. Turn the crab over and steam it in a steamer. Turning over and steaming can prevent crab paste from flowing out.

6. Steam on high heat for 18 minutes.

7. Shred ginger, add light soy sauce, vinegar, and drizzle in hot oil

8. Hairy crabs can be started.

Tips:
1. River crabs and lake crabs must be eaten alive. Dead crabs cannot be eaten, which can cause serious food poisoning.
2. Crabs are cold in nature and should not be eaten to avoid abdominal pain and diarrhea. In addition, crabs must be eaten with ginger vinegar, which can not only remove fishy but also highlight the deliciousness of crab meat, and the thermal properties of ginger can drive away the cold of crabs.