Seasoning: soy sauce (150g), sugar (150g), shallot (50g), balsamic vinegar (150g), ginger (50g) and sesame oil (20g).

manufacturing process

1. Wash the crabs one by one, soak them in water for a long time, drain the dirty things in your stomach, and then tie the crab tongs and crab feet tightly with a string;

2. Mix chopped green onion, Jiang Mo, vinegar and sugar as dipping sauce, and fill it with 10 sauce;

3. At the same time, prepare a pair of special tableware for everyone who eats crabs: small chopping boards, small wooden hammers and other utensils;

4. Take out the steamed crabs in the cage, untie the rope and put them neatly in the plate;

5. Steamed crabs, with sauce and special tableware, are eaten by consumers themselves.

The dipping sauce is usually a little sugar, Jiang Mo, vinegar and soy sauce, which can be cooked together for a while.

It's simple. You can't eat dead crabs.