Ingredients: hairy crabs, 2 tbsp cooking wine, ginger 1 slice, onion 1 slice.

Step 1: Put the fresh hairy crabs into the basin, and gently scrub the shell, stomach, crab feet and other parts of the hairy crabs with an unused small toothbrush without loosening the tied rope.

How many minutes does the crab steam? Is it steamed with hot water or cold water?

Eating crabs is tender, and whether the crab meat is tender or not has a lot to do with the heat and steaming time. Generally, hairy crabs with a weight of less than 3 need to be steamed for 10 minute, hairy crabs with a weight of less than 3 need to be steamed for 12 minute, and hairy crabs with a weight of more than 4 need to be steamed for about 15 minute. If steamed for too long, both crab paste and crab roe will be lost.

Add appropriate amount of water to the steamer, add 2 spoonfuls of cooking wine, a little ginger slices, 1 root onion, and bring to a boil over high heat. After adding these, the steam can deodorize, and the amount of water should not be too high, so as to avoid too much boiling steam flowing into the steamer and affecting the quality and taste of hairy crabs.

The next step is very important. Many people didn't notice this when steaming hairy crabs. After steaming, they will see crab roe flowing everywhere in the steamer, and all good things are wasted. When steaming hairy crabs, it needs to be inverted on the plate, so that the steamed crab roe is still in the crab shell and will not flow everywhere. Put a little ginger or perilla in the dish, and put the hairy crabs on the ginger, with the reverse side facing up, that is, the navel side. Both ginger slices and perilla have the function of removing fishy smell.

After steaming in the steamer, steam the hairy crabs in the steamer for about 15 minutes. Not too long. After steaming, you can soak them in the juice mixed with Jiang Mo and balsamic vinegar, which is very delicious.