1. Ingredients: 8 hairy crabs, 8 slices of ginger, 5g of shredded ginger, 3g of pepper, proper amount of vinegar and salt.
Second, the practice:
1. Wash the hairy crabs first. If they are bound, don't change them. Many people change them, so they don't know how to bind them. Just soak the crabs in clean water for half an hour and change the water every 15 minutes.
2. Put 2.3 prickly ash into each crab belly, which is convenient for removing fishy smell and enhancing fragrance.
3. Wash the steamer, first put the ginger slices on the steamer, then put the crab's back on the steamer and sprinkle some salt water.
4. Put cold water into the bottom of the pot, then add crabs, steam for 5 minutes on high fire, and steam for 8 minutes on low heat after the steamer is fully started.
5. When vinegar and shredded ginger are mixed together, it becomes the sauce of hairy crabs, which is completely original when dipped in it.
Extended data:
Six tips for steaming crabs:
1. It is best to steam crabs in cold water. The crabs steamed in cold water are full of fragrance and tender meat. A few people can cook crabs, but they should also cook them in cold water.
2. Crabs must be steamed alive, and the taste is the most delicious. Don't kill crabs and then steam them. That's all wrong, it will breed bacteria. Don't buy dead crabs, there are too many bacteria.
3. Put a piece of ginger at the bottom of each crab, which can increase the fragrance of the crab and remove the peculiar smell.
4. Many people don't know the skill of putting 2.3 pepper in the crab belly. Pepper is added in the crab belly. The crab is really super fragrant. You can try it. Don't put too much pepper.
5. Steamed crabs must be steamed in reverse (crabs are facing the bottom of the pot), which can prevent the loss of crab yellow and crab juice and increase the umami taste of crabs.
6. Crabs must be steamed on high fire first, and then steamed on medium and small fire for 8- 13 minutes (generally 10 minutes according to the size of crabs). The steaming time should not be too short to prevent too many bacteria and diarrhea.