This season is the golden season for eating crabs. The original flavor of steamed steam preserves the freshness and nutrition of crabs to the utmost extent.
Brush the crabs clean, and tie the ropes of the crabs without untiring
Put a proper amount of hot water in the steamer. After the fire is boiled, place the crabs in the steamer and put them on the lid for about 15 minutes.
Ginger washed and peeled and chopped, garlic chopped and chopped, shallots washed and chopped
Put soy sauce, balsamic vinegar, sesame oil, onion ginger and minced garlic in a bowl, mix well and serve as a dip.
Take out the steamed crabs, remove the rope and put them in the dish.
When the crabs start to steam in the pot, the crab's belly should be facing up, so that the crab yellow is caught by the crab cover and will not overflow.