Raw materials: crab, yellow wine, ginger, soy sauce, sugar, monosodium glutamate, sesame oil, balsamic vinegar

Practice: 1, pinch the crab two rows of legs at the root of the large cover on both sides (take this place crab pincers how to pinch the hand), and then use a toothbrush brush all the places that can be brushed, such as the belly of the inside of the seam, if the umbilical cord cover can be lifted to brush brush inside the best! The best thing to do is to lift the navel cover and brush the inside of the navel. Try to brush as much as possible and then put it in a bowl.

2, the ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, yellow wine, sesame oil and stir. Take another small bowl, put vinegar to be used.

3, the crab on the cage, steam 15 to 20 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with seasonings from step 2.

Two, steamed river crab notes

1, length. In general, when the water is boiling, and then steamed for about twenty minutes is almost, river crab inside the parasites will be almost killed. However, when it comes to individual particularly large crabs, you need to increase the time as appropriate.

2, river crabs do not split steamed, it is best to wash a whole directly across the water steam, otherwise it will lose most of the fresh flavor.

3, if you want to steam a whole river crab (legs do not fall), you can put the live crab in the freezer, frozen (note, not frozen hard) directly across the water to steam.