Seasoning: 25g of ginger and 50g of vinegar.
The characteristics of steamed crab: the meat is white and tender, yellow and full, and it is delicious when peeled. The practice of steaming crabs:
1. If sea crabs are used, wash them with clear water. If it is a crab, put it in a clear water basin first, and then brush it with a brush several times until the sediment is washed away.
2. Then turn the crab bones (crab claws) and crab feet over, tie them with a string, and put them on the plate with the abdomen facing up;
3. Fill the drawer, steam it with fire, boiling water and sufficient air for 20-30 minutes (counting from the time when the water boils and the atmosphere blows out), smell the fragrance of the crab, open the lid of the drawer, and take it out when the crab shell turns red, that is, it has been steamed thoroughly;
4. Scrape the ginger, cut it into filaments or pieces, put it in a bowl and soak it in vinegar;
5. When eating, first take the crab by hand, remove the crab claws and feet, break off the crab navel, peel off the crab cover, and then break it in half. Pick out the crab roe (or crab paste), the meat, thorns and feet in the stomach with chopsticks or crab toes, and dip them in ginger vinegar juice to eat.
Food is similar to crab: crab should not eat with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, cantaloupe, peanut, snail, celery, persimmon, rabbit meat and Schizonepeta; Eating crabs without cold drinks will cause diarrhea.