Shanghai steamed Chinese mitten crab

Famous Shanghai cuisine. Hairy crabs are a specialty of Huze in the lower reaches of the Yangtze River, and they are among the top crabs. Steamed hairy crabs mainly highlight the original flavor of crabs, with orange color, delicious crab meat and rich nutrition, and are known as "crab meat is tasteless on the table". Ingredients: 2500g of fresh water crab, 150g of soft sugar, 50g of chopped green onion and 50g of Jiang Mo, 100g of balsamic vinegar and soy sauce, 20g of sesame oil. Cooking method: 1. Wash the crabs one by one, put them in water for half a day, so that they can drain the dirt from their bellies, and then tie the crab claws and feet firmly with a string; 2. Mix chopped green onion, Jiang Mo, vinegar and sugar as dipping sauce, and pack ten small dishes; 3. Take out the crab after steaming it in a steamer, untie the string, put it neatly into a plate, dip it with a small dish, and serve it with special tableware, which will be eaten by the eater himself. Nine females and ten males: It is better to have about 250 grams of hairy crabs each. When boiling crabs, tie the crab tongs and feet firmly with a string to avoid crab struggling, crab feet falling off and crab yellow and crab oil flowing out when heated, which will affect the taste and beauty. Crabs are sometimes eaten in a sexual way. "Nine females and ten males" want to eat female crabs in September, when the female crabs are full of meat and thick, and they want to eat male crabs in October, when the male crab paste is full of meat. Li Bai, a poet in the Tang Dynasty, once praised the crab: "The crab's claw is the golden liquid, and the bad hill is Penglai. And you must drink wine and get drunk on the platform by the moon. "
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)