Ingredients

Four river crabs

seasoning

vinegar

5 grams

ginger

5 grams

Chinese hard liquor

3 tablespoons

The practice of steaming crabs

1. Buy live river crabs, put them in clean water, cover them and soak them for 20 minutes, then soak them in white wine, and then wash them in running water with a small brush when they are unconscious.

2. Put water into the steamer, boil it until it bubbles, then tie the crab, put the crab back down, and steam it on high fire for 15 to 20 minutes, depending on the size of the crab.

3. In the process of steaming crabs, wash and peel the ginger and cut it into pieces. Take a small bowl of vinegar and put it in Jiang Mo for later use.

knack for cooking

1, soaked in white wine. First of all, in order to get rid of fishy smell, get the crab drunk by the way, which is convenient for cleaning. See the trick-how to clean the crab;

2, when steaming crabs, the stomach is facing up, so as to avoid the crab yellow flowing out during steaming;

3, crabs are cold, and they are scavengers. Therefore, when eating, they must be dipped in Jiang Mo vinegar juice to dispel cold and sterilize. It is not appropriate to eat alone. When eating crabs, you can warm some yellow wine to drink;

4. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating. How to eat crabs better, see the trick-how to eat crabs correctly.