2. Prepare a large pot, put in a large bowl of water, set up a steamer tray, and boil the water over high heat (no need to wait for a rolling boil).
3. Balance the hairy crabs tied with rushes on the steamer tray, pour some rice wine over them, cover the pot, and keep steaming over high heat for 15-20 minutes.
4. Pay attention to the steaming time! After 15-20 minutes, turn off the stove, and use the residual temperature of the steam in the pot to cook the hairy crabs completely.
5. Don't lift the lid of the pot during the cooling process. This will allow the boiling juices in the crab to be absorbed back into the crab meat through the natural cooling process, making it taste even sweeter and more delicious.
6, unraveling the rushes rope, hairy crabs with a light flavor of rice wine and mixed with the natural aroma of rushes, let people eat! Peel off the crab shell, you can prepare to eat pudding with a small spoon, scrape up the crab paste to taste, the crab paste is sweet and rich!