Steaming hairy crabs

Autumn winds rise, crab legs are fat, autumn is the golden season to eat crabs. Steaming the original flavor, the maximum retention of the hairy crab fresh taste and nutrition.

Raw materials: hairy crabs, ginger, garlic, soy sauce, rock sugar, vinegar.

Practice steps:

Step 1, the hairy crabs in the water to spit out the dirt, with a toothbrush to clean the crabs on the sediment, cut off the finger ring markers, tied the rope of the hairy crabs do not have to unravel.

Step 2: Put water in the pot, add chopped ginger and yellow wine, boil over high heat and put the hairy crabs into the steamer with their stomachs facing upward, and put some shredded ginger on the crabs. Make a dipping sauce with minced ginger, minced garlic, soy sauce, vinegar, and a little rock sugar, put it on the pot together, and steam for about 15 minutes with the lid on.

Step 3: Unstrap the steamed crab and serve with the dipping sauce.

Tips:

1, you must choose fresh crab, dead crab can not be eaten. 2, crab cold, contains a lot of protein and cholesterol, weak, cold spleen and stomach eat less. 3, crab can not be eaten with sweet potatoes, pumpkin, honey, oranges, pears, pomegranate, tomatoes, melon, peanuts, snails, celery, persimmons, rabbit, thorns and mustard, which will lead to food poisoning.