Steamed Crab

Steamed Crab

　　    It’s best to use crabs caught in mountain streamlets. Place the crabs in a basin of clean water overnight to allow them to expel impurities.

　　　　    Soak dried corn kernels until they swell, then boil them until they pop, and drain the water. Pick some fresh ginger shoots and young ginger leaves from the current year, wash them, and chop them finely, then mix them with the corn kernels. At the same time, mix in an appropriate amount of lard and salt, and sprinkle a little cardamom powder. Break open the crab shells, stuff the mixed ginger shoots, leaves, and corn kernels inside the shells, reassemble them, place them in a bowl, and steam over high heat for one hour. A delicious steamed crab dish is ready. 　

　　Steamed Crab

　　【Cuisine】 Shanghai Cuisine

　　【Features】 Shanghai Cuisine

　　【Ingredients】

　　Crabs, 1000g; yellow wine, 15g; minced ginger, 30g; soy sauce, 20g; sugar and MSG, a small amount each; sesame oil, 15g; balsamic vinegar, 50g.

　　【Preparation Method】

　　① Rinse the crabs with clean water and place them in a container; ② Place the minced ginger in a small wine bowl, add cooked soy sauce, sugar, MSG, yellow wine, and sesame oil, and mix well.

　　Take another small bowl and put vinegar in it for later use; ③ Steam the crabs in a steamer basket over fire for 15–20 minutes, until the shells turn bright red and the crab meat is cooked. Remove and serve with the prepared oil seasoning and vinegar on the side.