Panjin river crab is short, thick and heavy, and its back shell is dark, mostly black or iron blue. The abdomen is white (the rice crab has scratches), the legs are short, and the feet are hairy, as if wearing black fur gloves. From the big-eyed larva to the buckle crab, it has been shelled several times and transformed into an adult crab. Adult crabs are brave and aggressive, and they don't flinch when they lose their claws.

There are many ways to eat Panjin crab, including Gongju, Panjin crab official website and Panjin crab. There are many ways to eat Panjin crab, which can be steamed or boiled. It is more delicious to make crab tofu and drunk crab with raw brine and sauce mud. However, in Bai's eyes, Panjin crab is the best steamed and authentic! So what we are going to talk about next is the practice of steaming Panjin river crabs!

Practice of steaming Panjin river crab

Ingredients: Panjin river crab, vinegar, sugar and ginger.

Practice: 1, the crab is soaked in clear water for 2 hours until the crab removes the dirt by itself, and then it is cleaned with a toothbrush for use.

2. Put Jiang Mo into the pot, stir fry, add about 3 tablespoons vinegar, 1 tablespoon water and a little sugar and heat it slightly to make a sauce (crabs are cold sauce vinegar, which can neutralize the cold).

3. Put a little water in the pot, add 2 slices of ginger and a little yellow wine, boil the crab and steam it for 15 minutes (when steaming the crab, turn it upside down so that the yellow color of the mother crab will not flow out).