Ingredients: crab1000g, yellow wine15g, Jiang Mo 30g, soy sauce 20g, sesame oil15g, balsamic vinegar 50g, a little sugar and monosodium glutamate each.

Exercise:

(1) Peel ginger and cut into fine powder.

(2) Cook soy sauce.

(3) Put Jiang Mo into a small bowl, add the previously cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to form a sauce.

2. Brief introduction of steamed crabs:

Steamed crab, Shanghai food. China has a long history of eating crabs, which is recorded in Yiwuhui Street and Zhou Li Tianguan Buren.

3. Steamed crabs:

(1) Wash the crabs with clear water and put them in a container (pay special attention to brush the gaps between their shells and legs and claws, as well as the fluff on the big claws).

(2) Put it in a large steamer bowl, turn on high fire, steam for 15-20 minutes, and take it out when the crab shell turns from blue to bright red and the crab meat is ripe.

(3) Peel off the crab shell, take out the crab meat and dip it in the adjusted juice.