steamed crab
October is the golden autumn season for eating crabs. About an hour's drive east of Nanchang City, there is a lot of crab breeding sites-Junshan Lake. Although the crabs there are not as famous as Yangcheng Lake, the quality of the crabs is not inferior. The meat is tender and delicate, with a thin shell and full of meat. During this season of the year, there is an endless stream of people driving to eat crabs, sometimes without even parking spaces. Crabs are the great love of my son and I, so every time we not only have to eat enough there, we also have to buy some and take them home to cook when we come back. Crabs can survive for about a week in the refrigerator.
Recipe Recommendations
- crab appropriate amount
- cooking wine appropriate amount
Steps for steamed crab
1
Fresh crabs.
2
Brush the crab with a toothbrush.
3
Tie the washed crabs tightly with thin thread.
4
Put enough water in a steamer to boil, add ginger slices and cooking wine.
5
Place the crab belly up in a steaming drawer. After boiling water, put it on the pan and steam over high heat for 15 minutes. Then turn off the heat. Serve and serve.