Steamed crabs need their bellies up. When you start steaming in the pot, you should put your stomach up so that the crab roe can be caught by the crab cover and won't overflow.

material

3 crabs, ginger 1 slice, 3 cloves of garlic, shallots 1 root, soy sauce15ml, balsamic vinegar15ml and sesame oil15ml.

The practice of steaming crabs

1. Wash the crab and don't untie the rope that binds it.

2. Put a proper amount of hot water in the steamer. After the fire boils, put the crab belly up into the steamer, cover the lid and steam for about 15 minutes.

3. Wash ginger, peel and chop, mash garlic and chop onion.

4. Put the soy sauce, balsamic vinegar, sesame oil, onion, ginger and minced garlic into a bowl, stir well, and make a dip.

5, take out the steamed crab, untie the rope and put it on the plate, dip it in the sauce when eating.