Materials: 1000 grams of crab, 15 grams of yellow wine, 30 grams of minced ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, sugar, monosodium glutamate, a little bit of each

Methods:

(1) Peel and cut the ginger into fine powder.　　

(2) Boil the soy sauce.

(3) Put the minced ginger in a small bowl, add the pre-boiled soy sauce, sugar, monosodium glutamate (MSG), yellow wine, and sesame oil, and whisk together to make a sauce.

2, steamed crab Introduction:

Steamed crab, Shanghai cuisine. China has a long history of eating crabs, which is documented in "Yi Zhou Shu - Five Clubs Solution" and "Zhou Li - Tian Guan - Herb Man".

3, steamed crab practice:

(1) will be cleaned with clean water, placed in a container ((pay special attention to brush clean its shell and the gap between the legs and claws, as well as the big ao on the fluffy hair).

(2) Put it into a large bowl in a steamer, turn on the heat, and steam it for 15-20 minutes, until the crab shell turns from glowing green to bright red and the crab meat is ripe, then take it out.

(3) Peel the crab shell, take out the crab meat and dip it into the pre-mixed sauce.