3 Chinese mitten crabs

Ginger 1 small pieces

Garlic 2 cloves

Soy sauce15ml

Vinegar15ml

2 drops of sesame oil (whatever you like)

Steamed hairy crabs?

Brush the hairy crabs with a clean brush, and the rope that binds the hairy crabs can be untied.

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Put a proper amount of water into the steamer, put the hairy crabs into the steamer with their stomachs facing up after the fire boils, cover the lid and steam for about1015 minutes (the specific time depends on the size of the hairy crabs).

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Wash ginger, peel and chop, and mash garlic.

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Put Jiang Mo and minced garlic in a bowl, add light soy sauce, balsamic vinegar and sesame oil (as you like) and mix well to make a dip (dip can be as simple as you like, or the simplest ginger vinegar juice, as long as you like).

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Take out the steamed hairy crabs, untie the ropes and put them on a plate. Dip it in the sauce when eating.

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skill

When the hairy crabs start steaming in the pot, the belly of the crabs should face upwards, so that the crab yellow is just caught by the crab cover and will not overflow.