The most delicious way to eat crabs is naturally steaming them to get the original flavor. "Steaming" crabs seems very simple, but actually there are techniques involved. Many people will encounter embarrassment of one kind or another when steaming crabs: either the crab legs fall out of the drawer, or the crab roe flows everywhere. Either it's been steamed, or the smell is so strong that it's hard to eat.

On weekdays, that’s fine. I pick up the crab legs and gnaw them on, but it’s a pity that the crab roe has run off. But as a banquet guest, the appearance is really bad. It's better to do some homework beforehand. It's not difficult to make "steamed crabs". To make steamed crabs that don’t lose their legs, don’t turn brown, and are tender and delicious, you only need to do the following things. Let’s take a look at them below.

——Steamed crab——

Ingredients: crab, ginger, pepper, rice wine, garlic, balsamic vinegar

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Production process:

Step one: tie the crabs

Come, let’s tie the crabs first. The purpose of bundling is, firstly, to make it safer and more convenient for cleaning, and more importantly, to fix the crab legs so that the steamed crabs will not show their teeth or claws, nor will the crab legs fall apart, and the steamed crabs will have a neat and complete shape.

Nowadays, many crabs are bundled when they are bought, so there is no need to dismantle them.

Step 2: Cleaning

Soak the crab in clean water for 30-60 minutes, allowing it to bubble and play on its own. Then use a toothbrush or similar small brush to clean the crab inside and out, especially the abdomen and the hairy areas of the crab claws.

Step 3: Steaming

Point 1: Cook in cold water

Crabs steamed in cold water have full flavor and tender meat with less fishy smell. If hot water is put into the pot and the crab suddenly encounters high temperature, the crab meat will shrink, the fishy smell will not come out, and the crab roe will easily flow out.

Point 2: Crab belly facing up

Placing the crab belly up can effectively prevent the loss of crab roe when steaming crabs.

Specific operations:

Put cold water into the bottom of the pot. Remember to add enough water to avoid adding water halfway. Add a little pepper to remove the fishy smell and increase the aroma, and remove the coldness of the crabs. Place a few slices of ginger on the steamer to serve as a cushion for the crabs. Invert the crabs with their backs facing down on the ginger slices. Add a bowl of ginger-vinegar sauce and put them into the pot to steam them together. This will add freshness to the crabs. You can add more ginger and garlic to the ginger vinegar sauce to help neutralize the coldness of the crabs. Pour some rice wine on the crabs, cover the pot, and steam over high heat for about 20 minutes. The steaming time will be adjusted appropriately depending on the size of the crab.

Finally: Untie and serve

After steaming, it is time to untie the crabs. The crabs steamed in this way are all neat and complete, the legs are not falling off, the color is not brown, and they are tender and delicious. It is definitely an easy addition to the feast.