Steamed Hairy Crab

Instructions

1. 1Rinse crabs under cold running water; use a soft brush to gently scrub shells and legs. Pat dry with paper towels.

   刷净、擦干

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 蟹体洁净发亮，无泥沙附着。Crabs are clean, shiny, and free of visible debris.

   You know it's right when: 拇指轻搓蟹壳无砂砾感。No grit remains when rubbing shell with thumb.

2. 2Grate 20 g ginger (reserve remaining 10 g). Place crabs belly-up on a heatproof plate. Tuck 1 tsp grated ginger and ½ tsp Shaoxing wine into the cavity of each crab.

   腹朝上，姜酒入脐

   🔍 Look for 3 分钟 · 3 minutes

   Visual: 姜末均匀填入蟹腹腔内。Ginger is evenly distributed in the crab's abdominal cavity.

   You know it's right when: 蟹腿自然收拢，未散开。Crab legs remain tightly tucked, not splayed.

3. 3Bring a wok or large pot with 5 cm water to a vigorous boil over high heat. Place crabs on a bamboo steamer lined with cabbage leaves (to prevent sticking), then set steamer over wok.

   水沸再上笼

   🔍 Look for High heat 1–2 分钟 · 1–2 minutes

   Visual: 水面剧烈沸腾，白雾状蒸汽升腾。Water bubbles vigorously; steam rises thick and white.

   You know it's right when: 锅盖边缘持续稳定冒汽。Steam escapes steadily from lid edges.

4. 4Cover and steam over high heat for 15 minutes for 150 g crabs (add 2 minutes per additional 25 g). Do not lift lid during steaming.

   全程勿开盖

   🔍 Look for High heat 15 分钟 · 15 minutes

   Visual: 蟹壳转为鲜亮橙红，蟹黄呈不透明金黄色。Crab shells turn bright orange-red, and roe becomes opaque golden-yellow.

   You know it's right when: 厨房弥漫浓郁清甜蟹香。A rich, sweet-crustacean aroma fills the kitchen.

5. 5Meanwhile, make ginger-vinegar sauce: finely mince remaining 10 g ginger, mix with black vinegar and a pinch of white pepper. Serve alongside hot crabs.

   现拌姜醋汁

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 酱汁呈浅琥珀色，浮有细姜粒。Sauce is pale amber with visible ginger flecks.

   You know it's right when: 姜味清新辛香，未经加热。Ginger aroma is sharp and clean, not cooked.