Steamed crab

Overview

1. The difference between cooking river crabs and sea crabs: steaming river crabs requires adding salt, while steaming sea crabs does not. 2. Precautions for consumption: 1) It is best not to eat seafood with beer; 2) Do not eat or eat less during pregnancy and lactation. Eating it in early pregnancy may cause threatened miscarriage; consuming large amounts during lactation may cause allergies in children. 3) People with high uric acid may cause gout if they eat less.

Tags

• home cooking
• seafood
• lunch
• dinner
• cooking wine
• green onions
• sea crab
• zanthoxylum bungeanum
• ginger
• soy sauce

Ingredients

Steps

1. 1 Wash the crabs with water and brush off the shells.

   

2. 2 Put the crabs in a steamer and steam them over water. Pour a little cooking wine on each crab, add scallions, ginger and Sichuan peppercorns.

   

3. 3 After the crabs are brought to a boil, steam them over high heat for 5 minutes, then turn to low heat and steam for 10 minutes before taking them out of the pot.

   

4. 4 Take a small bowl, add soy sauce, rub the ginger into the soy sauce to make a dipping sauce.

   

5. 5 Take the crabs out of the pot and put them on a plate, dip them in the sauce and eat them.