Steamed hairy crab

Overview

Crab Xiaobai is always at a loss when seeing crabs. I only know one cooking method, steaming, which requires almost no technical content. Just boil the water and put it in the pot, and then pinch it a little to remove it. There is no need to untie the crab, no need to chop it into pieces, and no need to worry about it hurting people with its claws. This time, according to the instructions of the Crab King, I threw some perilla and ginger slices into the boiling water pot, which is said to be able to remove the cold nature of the hairy crabs. I washed the crab that didn't know whether it was alive or dead, and thought about how it would struggle in the pot with its teeth and claws open if it were alive and not tied up. I couldn't help but feel guilty. Regardless of whether he feels guilty or not, the crab shell gradually turns yellow, and crab roe flows out. After pinching it a little, taking it out of the pot and loosening it, the crabs remained in their original state, showing no signs of struggle and looking very peaceful. Then make a cold and sterilized ginger-garlic vinegar sauce, Golden Autumn Crab, and you're good to go. . . .

Tags

• seafood
• late night snack
• autumn recipes
• lunch
• dinner
• students
• garlic
• hairy crab
• perilla leaves
• vinegar
• ginger

Ingredients

Steps

1. 1 Ingredients: 3 hairy crabs, 3 perilla leaves, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of vinegar

   

2. 2 Brush the hairy crabs clean.

   

3. 3 Pour water into the pot and bring to a boil, add perilla leaves and ginger slices.

   

4. 4 Put the hairy crabs belly up into the steamer, cover with the lid, and steam for 15-20 minutes.

   

5. 5 When the crab shell turns yellow, turn off the heat.

   

6. 6 Remove the straw rope and place on a plate.

   

7. 7 Chop the ginger and garlic into puree and put it into a dish,

   

8. 8 Add vinegar, stir well, and it is ready to use.