Main ingredients: 1000 grams of crab.
Accessories: 15 grams of yellow wine, 30 grams of minced ginger 30 grams of minced garlic 30 grams of soy sauce 20 grams of sugar, monosodium glutamate, a little bit of each, sesame oil 15 grams, 50 grams of balsamic vinegar.
Clean the crab with clean water and put it in a container.
Put the ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, yellow wine, sesame oil and stir. Take another small bowl and put vinegar for use.
Put the crab on the cage, steam with fire for 15~20 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with oil seasoning and vinegar.
2, Practice 2:
When dealing with crabs, you can make ginger-vinegar sauce for dipping crabs, better flavor.
1 small root of green onion, 2 thin slices of ginger, 1 small clove of garlic all chopped into minced rice, put into a bowl, and add 1/2 tbsp of vinegar, 1 tsp of soy sauce, and punch in 1 tbsp of hot oil can be used.
Take a plate, lay the vermicelli, then the chopped crab, and finally cover with the crab shells, and steam in a pot of boiling water over high heat for 8 minutes.
The pan is heated and oil is added, and when it is 6% hot, splash it on the crabs sprinkled with green onions while it is still hot and serve.
3, practice three:
Main ingredients: crab 1000g.
Accessories: oil, salt, green onion, ginger, pepper, white wine.
The crab is rinsed a few times with water, never with your hands.
Pour white wine into the rinsed crabs, wait for the crabs to pass out, and brush them again.
Chopped green onions, ginger, star anise and peppercorns in a dish and set aside.
Put water in the pot, when the water boils, add the crabs, pour the ingredients in the dish pictured above, and steam over high heat for 15 minutes.
When the crabs are done steaming, open the lid.
Take a plate, put in the chopped ginger and garlic, pour in the soy sauce and vinegar.
Put the steamed crab on the plate and dip it in the sauce.
Put the steamed crab on the plate and eat it with the ingredients.