1. Deodorization
Because of the unique flavor of the blue crab, there is generally no need to add seasoning when cooking. Even if it is steamed with clear water, it is full of flavor, but sometimes it is accompanied by a fishy smell. The removal method is simple: 2-3 hours before cooking, untie the tied straw rope and put the blue crab in clean water (tap water) to let the blue crab excrete the accumulated ammonia nitrogen in the body during swimming. Just be aware that the blue crabs soaked in fresh water can no longer be stored.
Second step
Soak the hairy crabs in clear water for 2 hours, and then brush them with a toothbrush. Add about 3 tablespoons of red Zhejiang vinegar to the pot, add chopped Jiang Mo and 1 tablespoon of water to boil, then add a little sugar and turn to low heat to make a sauce (crabs belong to cool sauce vinegar, which can neutralize coldness). Put a little water in the pot, add 2 slices of ginger (if there are perilla leaves) and a little yellow wine, boil the crab and steam for 15 minutes.
3. Time
How long the hairy crabs steam depends on the size of the crabs. Boil the water for 8- 10 minutes. The meat is cooked, but it's not too bad. For crabs of average size, let the water boil for 20 minutes after boiling. You can kill all the parasites in it.
pay attention to
People who are allergic to eating crabs, or people with urticaria, allergic asthma and allergic dermatitis, especially children, the elderly and pregnant women with allergic constitution, had better not eat crabs. Patients with cholecystitis, gallstones, hepatitis, acute and chronic pancreatitis and severe cardiovascular and cerebrovascular diseases should try to eat less or not to eat crabs, and they should not drink with crabs, so as not to aggravate their illness or cause acute attacks of the above diseases.