Materials: 3 hairy crabs, ginger 1 slice, 3 cloves of garlic, shallots 1 root, soy sauce 15ml, balsamic vinegar 15ml, sesame oil 15ml.

Practice steps:

1. Wash the hairy crabs and untie the rope that binds them;

2. Put a proper amount of hot water in the steamer. After the fire boils, put the hairy crabs into the steamer with their stomachs facing up, cover the pot and steam for about 15 minutes;

3. Wash ginger, peel and chop, mash garlic and chop onion;

4. Put the soy sauce, balsamic vinegar, sesame oil, onion, ginger and minced garlic into a bowl, and stir evenly to make a dip for later use;

5. Take out the steamed crab, untie the rope and put it on the plate. Dip it in the sauce when eating.

Second, spicy hairy crabs

Ingredients: 2 crabs, red pepper, prickly ash, star anise, onion, ginger, garlic, sugar, chicken essence, soy sauce, cooking wine, raw flour and bean paste.

Practice steps:

1. Wash the crab first, uncover the shell, remove the respiratory organs and cut into four pieces. Cut the onion and slice the ginger and garlic for later use.

2. Wrap the chopped crab with a thin layer of raw flour and fry until golden brown.

3. Put oil in the pan, add bean paste and stir-fry until 80% hot, then add pepper, star anise, onion, ginger and garlic and saute.

4. Pour in crabs, add cooking wine and stir fry for two or three minutes, add red pepper slices, add salt, sugar, chicken essence and soy sauce and continue to stir fry.