Steamed crab

It's best to catch crabs from a mountain stream. Put the crab in a basin filled with clear water and let it spit out sundries overnight. Soak the dried corn kernels, then boil them and fry them, and filter off the water. Picked some ginger buds and tender Jiang Ye, washed, chopped and mixed in corn kernels. At the same time, add proper amount of lard and salt, and sprinkle a little Amomum tsaoko powder. Break the crab shell, put the mixed ginger leaves and corn kernels into the shell, put them together in a bowl, and steam them for one hour with high fire, and a delicious steamed crab is made. Steamed Crab [Cuisine] Shanghai Cuisine [Features] Shanghai Cuisine [Ingredients] Crab, 1000g, 15g of yellow wine, 20g of Jiang Mo 30g of soy sauce, a little sugar and monosodium glutamate, 15g of sesame oil and 50g of balsamic vinegar. [Production process] ① Clean the crabs with clear water and put them in a container; (2) put Jiang Mo in a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil to stir. Take another small bowl and put vinegar for later use; ③ Cage the crab and steam it for 1520 minutes until the crab shell is bright red. When the crab meat is ripe, take it out. Bring oil and vinegar with you when you serve.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)