A few swimming crabs.

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Cut more ginger slices for later use.

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Put water in the steamer, add a few slices of ginger to the water, and then pour some cooking wine, about 10 ml, to remove the fishy smell.

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After the steam boiler starts, add crabs and some ginger slices. Crabs should have their navel up, so that the juice stays in the shell when steaming.

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Chop ginger, add soy sauce, vinegar and sesame oil to make dipping juice.

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Steam on the fire for about 15 minutes, and you can eat it on a plate!

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