Ingredients used
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4 ~ 6 crabs, half a spring onion, a small piece of ginger, 4 spoons of white wine, 2 spoons of cooking wine, 2 spoons of soy sauce, 1\/2 spoons of oyster sauce, 1\/3 spoons of white sugar, a small dish of vinegar, 4 ~ 6 garlic
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Here's how:
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Wash crabs
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Step 1: Wash the crab, put 4 spoons of white wine, 2 spoons of cooking wine marinade (to smell) for more than ten minutes.
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seasoning
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Step 2: Marinade and slightly rinse into a plate, cut the spring onion (to cut a small section) ginger (cut into thick shreds) evenly spread over the top.
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Cooking seasoning
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Step 3: In a small bowl, mix 2 spoons of cooking wine, 2 spoons of soy sauce, half a spoon of oyster sauce, 1\/3 spoon of sugar, and evenly pour over the crabs. (If you are a lazy little friend, the seasoning of step three can be used, and two spoons of cooking wine can be poured evenly.)
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steam
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Step 4: Fill with plenty of water and put the dish directly into the pot when the water is boiling. Steam the smaller crab for 15 minutes, and steam the larger crab for 20 minutes. Sauce with a little vinegar and minced garlic.
Ingredients: 3 to 4 hairy crabs, 5 grams of ginger, 20 grams of Shanghai green, 5 grams of rice wine.
Step 2 Steamed crab Practice Steps: 2
Cut Shanghai green in half, blanch in boiling water for 40 seconds, remove and set aside.
Step 3 Steamed crab practice Steps: 3
Put a little water in a large bowl and mix well with rice wine. Soak the hairy crabs for 5 minutes. Remove.
Step 4 Steamed crab Practice Steps: 4
Slice the ginger.
Step 5 Steamed crab Practice Steps: 5
Add water to the steamer, put the hairy crab belly up on the steamer rack, put ginger slices on top, boil over high heat, continue to steam for 12 minutes, remove, add Shanghai green embellish.
1. Take a toothbrush, take scissors, cut the ring, untie the string, and start brushing the crab.
2. Put on a plate, cut some scallions, put a little shredded ginger on the crab, steam it in cold water. When steaming, belly up, shell down.
3. Heat for 12 minutes, the crabs are red and cooked, turn off the heat. After 2 minutes, you can uncover the pot and serve it ready to eat.
4. When steaming crabs, dip them in crab juice. I usually mix vinegar with water and add 2 or 3 drops of seafood soy sauce.