Every year, 65438+1October-165438+1October is the fattest time for hairy crabs. Steaming is the best way to keep hairy crabs fresh and sweet. When the crab shells are opened, they are full and full, and the crab roe overflows. Really don't be too satisfied.

Main materials: hairy crabs

Sauce: Jiang Mo, onion, sugar, mature vinegar, soy sauce, oyster sauce and millet spicy.

Exercise:

1. Wash crabs (be sure to buy live crabs)

2. Put a proper amount of water in the pot, add a little rice wine, ginger slices and scallion.

3. Put the crabs on the steamer, with the abdomen facing up (to prevent the crab roe from losing), and put a piece of ginger on each one.

4. Boil on high fire and steam on low fire for about 15-25 minutes before eating.

5. Sauce: 1 tablespoon soy sauce+1 tablespoon oyster sauce +2 tablespoons aged vinegar+a little sugar+1 millet spicy+a little chopped green onion, and stir well.