Tools/raw materials: hairy crabs, ginger, garlic, yellow wine, aged vinegar, soy sauce, brush, water, steamer and bowl.

1. Wash the hairy crabs with a brush.

2. Put the water, ginger slices and yellow rice wine into the steamer, put the ginger slices on the hairy crabs with the abdomen facing up, boil the water and steam in the steamer 15 minutes.

3, ginger, garlic, vinegar, raw materials into juice, steamed on the pot for 6 minutes.

4. Remove the tether from the steamed hairy crabs and dip them in ginger vinegar.

Tips for choosing crabs:

1. The crab shell is bright, shiny and dark green. Generally thick, solid and yellow, most of them are weak.

2, the navel is prominent, generally full and fat, and most of the depressions are insufficient.

3, crab claws "foot hair" clustered, generally fat and old, hairless, mostly soft and fat.

4. Eat female crabs in September of the lunar calendar. The navel of female crabs is round and the navel of male crabs is pointed.

5. If the crab body is turned over, it can be turned back quickly with crab feet, which shows that it has strong vitality and can be preserved for a long time.

6. If you buy bundled hairy crabs, be sure to ask if they are net weight, because most of them are tied with ropes on the market, and the ropes will be particularly heavy when soaked in water. Hairy crabs tied with ropes can be sold for 4 Liang.