1. After the water boils, the hairy crabs will be ok in a cage fire for 1 minutes. Just a reminder, it will be better to steam with the belly up.

2. A little more ginger is minced, and ginger is a golden partner with crab meat ~

3. Take 1 serving of soy sauce. You can use the delicious taste at home, steamed fish and soy sauce or other delicious dishes. ), 2 grams of ginger, 4 grams of rose vinegar, 1 grams of balsamic vinegar, 15 grams of sugar, 1 grams of fresh hawthorn, 25 grams of fresh lemon juice, and appropriate amount of perilla.

1. Preparation of dipping sauce: Slice ginger, stir-fry white sugar to yellow wine color, and mix with rose vinegar, balsamic vinegar, fresh hawthorn and fresh lemon juice for later use.

2. Tie the hairy crabs with ropes and put them in boiling water. Besides turmeric, old wine and perilla, the cooking time should depend on the month, sex and weight. Generally speaking, 2~25 grams of crabs need to be boiled for 13~15 minutes.

steamed (boiled) hairy crabs

steamed (boiled) hairy crabs (2 pieces)

3. As soon as the crabs are out of the pot, remove the ropes and pour the crabs with beer to remove fishy smell, enhance color and enhance fragrance.

characteristics: bright red color and tender meat.

How to eat steamed hairy crabs: [1] Including martial eating and literary eating. The so-called "eating by force" refers to the kind of common people eating without any tools,

taking real shots of hairy crabs with ingredients

taking real shots of hairy crabs with ingredients (4 pieces)

breaking off, biting, chewing and swallowing crabs while holding them; Wenchi is to carefully dig out every tiny crab meat from crab shells, crab legs and crab tongs with tools, and then put the empty crab shells and crab feet together after eating, just like a complete hairy crab.

Specific steps:

Step 1: Cut off the eight feet of the hairy crab, including two tongs. After cooling, the meat in it will automatically separate from the crab shell, which is easy to be poked out or even sucked out, so it will be left for the last one to eat.

Step 2: Remove the crab cover (that is, a small cover on the navel of the crab, with different shapes of male and female crabs), and uncover the crab cover conveniently;

Step 3: Eat the crab cover first, scoop out the middle crab stomach with a small spoon, and gently suck the crab yolk wrapped outside. Be careful, don't suck through the stomach of the crab with a triangular cone in the middle, and discard it;

Step 4: After eating the crab cover, it's the crab's turn. First, cut off the extra crab feet, mouth and lungs with scissors.

Step 5: Pick out a hexagonal piece in the middle of the crab body with a spoon handle and discard it;

Step 6: Spoon some vinegar on the crab, and then eat the crab paste.

Step 7: Break the crab body in half, and the silky crab meat can be seen at this time. As long as you tear it along the crab's feet, you can remove the crab meat. Eating clean crab shells is complete and translucent;

Step 8: Cut the crab leg into three pieces with scissors, and the last piece of crab toe can be used as a tool. First, poke out the meat in the middle section of the crab leg with the thin toe, and then poke out the meat in the front section of the crab leg with the thick toe;

Step 9: Divide the crab tongs into three sections, and the first two sections can directly cut off the crab shell and scoop out the meat with a spoon. The trick of the last pliers is to cut both sides, and then break the two pliers feet in opposite directions with your hands, so that the pliers shells are completely separated.