10 minutes.

Ingredients: 3 hairy crabs.

Accessories: several slices of ginger, 20 grams of salt, 5 grams of sugar, 10 ml of Zhenjiang vinegar.

Steps:

1. Brush the hairy crabs clean with a brush. If you are not in a hurry, you can keep it for a few days. The crab seller said that the grass used to tie the crabs is a special kind of grass from Taiwan, cooked together with the crabs.

2. Pour water into the pot and dilute it with salt.

3. Put the crabs in with the belly facing up, add the ginger slices, and boil in cold water for 20-25 minutes.

4. Mix Zhenjiang balsamic vinegar, sugar and ground ginger to make a sauce.

5. Take out the steamed hairy crabs and remove the rope.

6. Open your belly, dip the plump crab roe in balsamic vinegar, and eat.