Usually, it is best to clean the crabs before steaming them, especially pay attention to the cleanliness between the sides of the mouth and the gaps between the legs of the crabs. If the crabs are not tied up, it is best to open the belly cover and brush it. In addition, when steaming crabs, it is best to put the crab's belly up, and you can also add a proper amount of cooking wine, ginger and onion to the steamed crab water.
This can remove the fishy smell of crabs to some extent. After the water in the pot is boiled, it is enough to steam crabs under 3 liang for 10 minute, crabs under 3 liang to 4 liang for 12 minute, while crabs over 4 liang and 4 liang should be steamed for at least 15 minute, and the re-steaming time should not be too short or too long, the former will lead to bacteria being unable to be removed, and the latter will lead to too old meat.
hairy crab
Eriocheir sinensis (Latin name: Eriocheir sinensis H. Milne-Edwards), an animal belonging to the genus Eriocheir sinensis, is distributed in lakes and rivers in northern Asia, western Korea, eastern China and the Thames River basin. Chinese mitten-handed crabs often burrow in rivers, rivers and lakes, hide in the daytime and come out at night, and feed on animal carcasses or grains.
The back of the head and chest is covered with a layer of hard carapace, which is called the head and chest armor. The carapace is generally dark green and sometimes ochre yellow. There are powerful appendages to the chest, which are pectoral feet. There are five pairs, including one pair of pincers and four pairs of walking feet.