♪ Vacuate the crabs ♪
By VicentaLakin
A drunk birthday present from Kyoto, because I was at a website's Krabs Keats Day, and I had a heartful feeling of gratitude for the sudden appearance of students from far away that day. It's been thought that it's hard for the distant Heilong River to eat the mackerel crabs, and that the life of the cavalry crabs arriving at home is over, so it's never been expected. It's been a long time. It's amazing. The bigger surprise is the delivery of the Krabs that jumped out of the water basin. It's nicely packed, it's rich, it's crab-eating tools, casseroles, cookers, tablecloths, paper towels, and even black sugar and old ginger tea that eats crabs. The first time I've ever made a magma crab, tasted it, evaporated it first, tasted it so good, it's full of fatty, soft and smooth, it's so famous. Big Love, the Krabs of the Luang Lake
Recipe Recommendations
- hairy crabs 2 only
- onion appropriate amount
- Jiang appropriate amount
- seafood soy sauce appropriate amount
- Basil Baobao half a pack
- crab vinegar appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for ♪ Vacuate the crabs ♪
1
The live, high-speed crabs are immersed in salt water for about half an hour
2
Clean it with a brush and retie it
3
Add a proper amount of water to the pot, and add onions and ginger, salt and half a bag of purple sluice
4
Into the top
5
Steam for about 10 minutes
6
Production of tweezers: Onions cut thin
7
You can add salt if you like
8
Steamed crabs
9
Crabs are full
10
OK! DINNER'S READY