Ingredients: some hairy crabs. Sanliang rice wine. One red, one green and one pepper. A little ginger. Two parsley. I'm here for coriander instead of perilla. )

Exercise:

1, clean up the live crabs and soak them in yellow wine (of course, you have to add a lid, or the guy who is used to running around will run away because he can't stand the stimulation of wine) until the crabs stop moving after drinking enough wine.

2. Put the hairy crabs in the dish and put them on. The abdomen is placed upward, because it can prevent the cream of hairy crabs from flowing out and it is more primitive. But I usually put their stomachs down because I think they will be more comfortable.

3. Put other ingredients on the hairy crabs. Coriander is placed at the bottom of the plate.

4. Put the yellow wine just eaten by hairy crabs in the pot as water, and steam the vegetables in the pot. Use medium heat first, and then turn to low heat after the wine bubbles. Until the rice wine just evaporated. Grasp the heat, when the yellow wine evaporates, the fragrance of the wine will penetrate into the hairy crabs, making them more distinctive.