In fact, there are many kinds of crabs, and the favorite is of course Portunus. Stone crabs and flower crabs are also good when there are no swimming crabs to eat during the closed fishing season. But the most suitable for steaming is Portunus trituberculatus, which is completely steamed and eaten while it is hot. The meat is especially tender and sweet.

Step 2 steam hairtail

Although hairtail with small eyes in the East China Sea is slightly smaller than other hairtail, its meat quality is particularly delicate and delicious, rich in oil, and steamed hairtail is particularly delicious. Usually add a little salty water, and the taste will be perfect.

3. Steamed plum fish

Meitong fish is a small marine fish slightly smaller than Meitong fish, and its whole body is fresh, tender and scaleless. Because the meat is particularly delicate and delicious, it is very suitable for steaming. The delicacy and delicacy melted in the mouth can only be experienced by those who have tasted it personally.

4. Steamed prawns with garlic

Penaeus monodon has bright red color, fresh and tender meat, and is very delicious. Steamed with garlic, delicious, very good.

5.steamed bass

Grouper is plump and firm, but it tastes sweet and delicious, and has always been a relatively high-grade seafood food. Steamed grouper with lobster sauce can best reflect the special delicious taste of grouper itself.

Step 6 steam pomfret

Everyone basically eats silver pomfret, which is delicate and delicious. Pomfret has a flat body, few thorns and thick meat, and steamed is especially delicious.