Crabs
By VicentaLakin
The Krabs are too bad to eat outside. They're not necessarily good quality. And you can pick up good crabs, pick out the color of crabs, have green crab backs, have drums full of crabs, yellow and ointments can be seen in the belly, there's a lot of yellow, there's a lot of white crabs, there's a lot of yellows, there's a little bit more ass, there's a little bit more ass, there's a little bit more ass, there's a little bit more ass, there's a lot more crabs, there's a little bit of crabs in white, there's crabs claws, there's a lot more. And the crabs must be active. Crabs are chosen. Steam crabs are easy. They're enough to eat at home
Recipe Recommendations
- hairy crabs of 6
- ginger a
- perilla leaf a pack
- crab vinegar appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Crabs
1
Prepare the crabs and ginger。
2
Wash the crabs with a toothbrush。
3
The steam pots are full of water, with a small pack of purple sows, with a few gingers, and the sous-su can break the cold, and the steam crabs are good。
4
A few gingers on the steam cage。
5
Put the well-treated crab belly up on the steam cage so it doesn't come out. It's evaporated for about 20 minutes。
6
Take two gingers, cut them and put them in crab vinegar。
7
When the crabs are ripe, the crab vinegar will be in the steam cage for a few minutes。
8
♪ Ta-da, ha ha ha