1. It takes 10 minutes for hairy crabs to catch fire in cages after the water is boiled. Just a reminder, it is best to steam with your stomach up.

2. Jiang Duo is a little chopped, ginger drives away the cold, and crab meat is a golden partner ~

3. 1 serving soy sauce. You can use the extremely fresh taste at home, steamed fish with soy sauce or other soy sauce with better taste.

4.3 portions of balsamic vinegar

5. Sugar slightly improved the taste.

Choose crabs, each about 200~2500 grams (the main producing area of hairy crabs is Yangcheng Lake at the junction of Kunshan, Wuxian and Changshu. ), ginger 200g, rose vinegar 400g, balsamic vinegar 100g, sugar 150g, fresh hawthorn 100g, fresh lemon juice 25g and perilla proper amount.

1. Preparation of dipping sauce: Slice ginger, stir-fry white sugar to yellow wine color, and mix with rose vinegar, balsamic vinegar, fresh hawthorn and fresh lemon juice for later use.

2. Tie the hairy crabs with ropes and put them into boiling water. In addition to adding turmeric, old wine and perilla, the cooking time depends on the month of listing, gender and weight. Generally speaking, it takes 13~ 15 minutes to cook 200~2500 grams of crabs.

Steamed (boiled) Chinese mitten crab

Steamed (boiled) hairy crabs (2)

3. After the crab is out of the pot, remove the rope and pour the crab with beer, which can remove the fishy smell, enhance the color and enhance the fragrance.

Features: bright red color and tender meat.

How to eat steamed hairy crabs: [1] Including martial food and literary food. The so-called martial arts means that you don't need any tools.

Caishi Chinese mitten crab real shot

Cai's hairy crab real shot (4 photos)

People who break, bite, chew and swallow crabs; Eating is to carefully dig out every tiny crab meat in crab shells, crab legs and crab tongs with tools, and then put the empty crab shells and crab feet together after eating, just like a complete hairy crab.

Specific steps:

Step 1: Cut off eight feet of hairy crabs, including two pliers. After cooling, the meat inside will automatically separate from the crab shell, which is easy to be poked out or even sucked out, so it should be saved for the last.

Step 2: Take off the crab cover (that is, a small cover on the navel of the crab, with different shapes of male and female crabs) and open the crab cover conveniently;

Step 3: Eat the crab cover first, dig out the crab stomach in the middle with a small spoon, and gently suck out the crab yellow wrapped outside. Be careful not to suck it in through the crab's stomach with a triangular cone in the middle and discard it;

Step 4: After eating the crab cover, it's the crab's turn. First, cut off the extra crab feet, mouth and lungs with scissors.

Step 5: Pick out a hexagon in the middle of the crab body with a spoon handle, which is the heart of the crab and discard it;

Step 6: Pour some vinegar on the crab with a spoon, and then eat crab paste.

Step 7: Break the crab in half, and you can see the filamentous crab meat at this time. As long as it is torn along the crab's foot, the crab meat can be removed. Eat clean crab shells, complete and bright;

Step 8: Cut the crab leg into three sections with scissors, and the last section of the crab toe can be used as a tool. First poke out the meat in the middle section of the crab leg with a thin toe, and then poke out the meat in the front section of the crab leg with a thick toe;

Step 9: Divide the crab pliers into three sections. The first two paragraphs can directly cut the crab shell and scoop out the meat with a spoon. The trick of the last pliers is to cut both sides, and then break the two pliers feet in the opposite direction by hand, so that the pliers shells are completely separated.