1. Wash the red cream crab with a brush
2. Put an appropriate amount of water in the pot, put the red cream crab on the shelf in the pot,
3. Cut off the rubber bands on the tongs of the red cream crab.
4. Put the belly button of the red cream crab up, add ginger slices and cooking wine to the water.
5. Steam for 12 minutes, stuffing for 2 minutes.
6. Use minced ginger, cooking wine, fresh soy, balsamic vinegar, salt, sugar, and pepper to make a dip.
7. Dip it when eating.
Tips:1. Sea crabs are of cold nature, and those with cold stomach will eat less.
2. Patients with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or not eat crab roe.
3. Ginger can remove the cold and is indispensable.
