The quality of authentic Yangcheng Lake hairy crabs is the best.
The most common way to eat hairy crabs is steaming. Steaming produces the original flavor and retains the freshness, deliciousness and nutrition of the hairy crabs to the maximum extent.
Ingredients: 3 hairy crabs, 1 small piece of ginger, 2 cloves of garlic, 15ml of light soy sauce, 15ml of balsamic vinegar, 2 drops of sesame oil (as you like)
Method and steps:
1. Put the hairy crabs in clean water for a period of time and spit out the dirty things, then scrub them clean with a clean brush. You don’t need to untie the rope that binds the hairy crabs.
2. Put an appropriate amount of water in the steamer, bring it to a boil over high heat, put the hairy crabs belly side up into the steamer, add the perilla buns, cover the pot and steam over high heat for about 10 to 15 minutes (specifically The time will depend on the size of the hairy crab).
3. Wash, peel and chop the ginger, smash the garlic and mince it.
4. Put the minced ginger and garlic into a bowl, add light soy sauce, balsamic vinegar, and sesame oil (add as you like) and mix evenly to form a dipping sauce and set aside (the dipping sauce can be mixed as you like, it can be the simplest) Ginger vinegar sauce, just like it)
5. Take out the steamed hairy crabs, remove the ropes, put them on a plate, and dip them in the sauce when eating.