Chinese Food
Exclusive / steamed hairy crab
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When eating crabs again in autumn, he brought back a box of Yangcheng Lake hairy crabs. All of them look very fat. I heard that Yangcheng Lake hairy crabs are the king of crabs. First come some steamed crabs. Their color, fragrance and taste are wonderful.
Cooking ingredients
Cooking Steps
Step1:Four hairy crabs from Yangcheng Lake.
Step2:Under the tap, wash the crab with a toothbrush.
Step3:Prepare all seasonings and seasonings. Cut ginger into slices and mince. Cut garlic into mince, beat five green onion sections. Cut some green onion, cut Basil into sections and mince.
Step4:Put the cleaned crab belly up in the steamer.
Step5:Put a piece of ginger, a scallion knot, a piece of perilla and some minced garlic on each crab.
Step6:Put water in the steamer. Add some purple perilla powder, ginger powder and a onion Festival. Add 2 spoonfuls of cooking wine (deodorization).
Step7:When the water in the steamer boils, steam it. Cover it. Steam it over high heat for 15 minutes.
Step8:Steam the crab and dip it into the sauce. Use soy sauce, cooking wine, vinegar oil, ginger and garlic, chicken essence, and a little sugar.
Step9:The hairy crab is ripe. Use scissors to cut the rope and dip it in the juice.
Step10:Another one with the rope removed.
Step11:I have prepared a bowl of brown sugar and ginger tea for you. Go to the cold after eating the crab.
Cooking tips:When I made this crab, I added more perilla and ginger. Because the crab is a cold thing. Perilla and ginger can go cold and smell. It's a perfect match with the crab. There are skills in making delicious dishes.
