1. Prepare ingredients.
2. Put a proper amount of water in the pot, add ginger slices, cook the carved wine (about one tablespoon), and then pour the crabs to cook together.
3. After the crab shell turns red, cook for 10- 15 minutes.
4. Dip the soy sauce with ginger and rice vinegar when eating.
Note: when cooking crabs, be sure to put cold water in the pot, so that the crab legs are not easy to fall off. Because crabs grow in mud, they often carry some toxins in their bodies. In order to prevent these pathogenic microorganisms from invading the human body, they must be cooked thoroughly when eating crabs. According to the size of crabs, it is advisable to cook 10- 15 minutes after the water is boiled, and the meat is cooked but not too rotten.
Nutritional value: Crab is rich in protein and trace elements, which has a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis.
Applicable people: suitable for people with traumatic injury, broken tendons and bones, swelling and pain due to blood stasis, residual placenta of parturient, weakness of pregnant women in labor and delayed fetus, especially crab claws; People who usually suffer from deficiency of spleen and stomach, thin stool, dull abdominal pain, cold and cold, wind disease and intractable skin itching should not eat; Women with menorrhagia, dysmenorrhea and pregnancy should not eat crabs, especially crab claws.