After buying the hairy crabs, feed them in the water for 2 hours to let the crabs vomit out the dirt in their stomachs. During this period, change the water several times.

2. Clean the crabs with a brush, cut the green onions into sections, and cut half of the ginger into shreds.

3. Put an appropriate amount of water in the steamer, put green onions and shredded ginger on the steamer, and put the hairy crabs in. Do not tie the crab legs in this method.

4. Bring to a boil over high heat and steam for 15-20 minutes. Wash, peel and chop the other half of the ginger, and mince the garlic.

5. Mix evenly with rice vinegar and salt to make a sauce.

6. Finally, steam the hairy crabs and serve with sauce.

Extended information: Chinese mitten crab, also known as river crabs, hairy crabs and hairy crabs, belongs to the family Arthropoda and the family Phytophora. It is an economic crab.

Chinese mitten crabs often live in burrows on the muddy banks of rivers, rivers and lakes, hiding during the day and emerging at night, feeding on animal carcasses or grains.

Every autumn, they often swim back to offshore waters to breed. The eggs carried by the mother hatch between March and May of the following year. The larvae undergo multiple metamorphoses and develop into juvenile crabs. They then go up rivers and rivers and continue to grow in fresh water.

Its meat is delicious, rich in protein, carbohydrates and trace elements. It is deeply loved by people and has high edible value, medicinal value and economic value.

The autumn wind blows and crab legs are itchy. "It's a good time to eat crabs again. When it comes to hairy crabs, they must be Yangcheng Lake hairy crabs. The round-navel crabs have full roe and thick meat; the sharp-navel crabs have enough paste and firm meat. The meat of Yangcheng Lake hairy crabs is delicious? Crab roe and crab paste

Very plump and delicious. Steamed hairy crabs are original, orange in color, rich in nutrients, and the cooking method is very simple. Learn how to make a rich steamed hairy crab dish!

3-4 Yangcheng Lake hairy crabs, 1 piece of ginger, 1 piece of soy sauce, appropriate amount of rice vinegar, appropriate amount of white sugar, 1 tsp of perilla leaves, 6-7 pieces. Step 1. The main ingredient used today is the Yangcheng Lake hairy crab provided by COFCO.com. Let me try it first.

, the packaging is very thoughtful, the ice cubes inside have not melted when I received it. 2. When I opened the package, I saw fresh hairy crabs. 3. Leave them at room temperature for about 10 minutes, and the hairy crabs will be alive.

. 4. Complimentary scissors, crab spoons, crab needles, crab vinegar, tablecloths, aprons, and red date and ginger tea to balance the coldness of the crabs are provided. 5. Start cleaning the hairy crabs and tying them with cotton!

No need to remove the rope, just rinse with clean water. 6. Wash both sides. 8. Wash the perilla leaves and place them evenly on the steamer. 9. Turn over the cleaned hairy crabs.

Steam (reverse steaming, the crab roe and soup will flow directly on the crab shell, a bit like boiling egg whites, and the soup will stay in the crab shell, making the hairy crabs taste more delicious.) 10. Pot with cold water

Steam for 20 minutes. 11. While steaming the hairy crabs, scrape off the skin, wash and cut into pieces. 12. Marinate the hairy crabs with 1 tablespoon of sugar until cooked. 14. Remove the ginger.

Also marinated, add 3 tablespoons of rice vinegar. 15. Add 1 and a half tablespoons of soy sauce (the ratio of rice vinegar to soy sauce is 2:1) 16. Let me introduce to you the lump navel crab (female crab) and pointed navel crab (male).

Crab), the belly is pointed and long, which is the male crab, and the belly is semi-circular, which is the female crab. 17. Pair the crab with rice vinegar and ginger sauce, and have a pot of red date ginger tea. Eat the crab legs first, with short shredded thighs.

Fiber, tastes like scallops; calf meat, long and tender, as beautiful as whitebait; then open the crab pocket, full of crab roe and crab paste, the wonderful taste is indescribable, the crab body is white and crystal clear, better than white fish, extremely delicious.

18. The autumn wind blows, crabs’ legs itch, and their navel becomes round in September and pointed in October.