Steamed crab in Benxi

Hairy crabs are the best choice for steaming. When they are cooked in a pot, they are called "steamed crabs", which is used to ensure the water content of crabs. They must be boiled in cold water, otherwise the crabs will struggle if they are scalded, and the crab yellow will be lost. The original hairy crab must be bundled and boiled in boiling water. Of course, it is best to put a little ginger onion, perilla and old wine in boiling water. When eating steamed hairy crabs, it is best to put a plate of old vinegar aside and dip it in, so that the crab meat tastes sweeter, and the old vinegar helps digestion, which is the best dipping material for eating steamed crabs. Master Luo also said that although crabs in autumn are particularly expensive, since the beginning of September, there have been many more guests ordering steamed crabs. In fact, the practice of steaming crabs is very simple. Just put the selected crabs on a steaming plate and put some coriander around them to remove the fishy smell, and then steam them directly in the pot. This is as simple as boiled shrimp, so every family can make it, and steamed crabs keep their original flavor, and they can taste the delicious taste of crabs best. If it tastes bland, you can add some soy sauce, garlic or ginger to the aged vinegar. When it comes to steamed crabs, the Shanghai-style eating method is even more exquisite. In addition to steamed crabs, Shanghai chefs often split the crab meat, mix it with crab paste and crab oil, and make it into "crab powder", and then make it into various crab dishes.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)