In the early winter, the crab is still a fat little trick: it is said that the Chinese crab is eaten in September, and the male crab is eaten in October. However, I have loved the female crab for decades. But this season, the crab is not as good as the season. In addition, if the crab is bought back, if you can't do it immediately, you can put an egg yolk in the pot of the crab, so when it is a crab, there will be no crabs that become meatless or fat because they are put on hold. (This way, even if it is overnight or placed for a day or two, there is no problem, because crabs can eat egg yolk to increase nutrition)
Peel the fresh ginger, partially cut into large pieces, and partially cut into ginger for use.
In order to remove the astringency from the crab, place the ginger on the steamer.
Put the crab with a little pickled wine and put it on the steamer.
Put it in the top and put a piece of ginger on the top.
Steam on the pan for 10 minutes to pan
Add ginger and vinegar with a little bit of salt and adjust to ginger vinegar juice to get rid of greasy