As the saying goes, the crab feet itch when the autumn wind rises; Chrysanthemums bloom and crabs smell. Every September to October is when crabs are yellow and full of oil. Therefore, some eaters say that “eating crabs is the most grand thing in autumn”

Ingredients

3 hairy crabs
1 green onion
1 ginger
2 garlic
1 pack of Perilla
1 coriander
5g sugar
20G balsamic vinegar
2G sesame oil
10g raw soy sauce

Directions

Step 1
Hairy crabs are the fattest in this season. I bought three female crabs to relieve my greed. Don't untie the rope. Just brush it slowly with a fine toothbrush. Prepare several pieces of ginger and garlic at the same time.

Step 2
In the pot, I prepared water for steaming crabs, cut some scallions and ginger slices, and I also put a bag of purple perilla leaves to remove the fishy smell. (generally, shops selling hairy crabs sell perilla bags)

Step 3
After the water boils, put hairy crabs on the steam grid. Remember, be sure to keep the crab belly up to avoid leakage of crab roe and crab oil. Steam over high heat for about 15 minutes.

Step 4
Prepare ginger, garlic and vinegar while steaming crab. Beat the ginger and garlic and chop them into powder. I personally like coriander, so I added some.

Step 5
Pour ginger, garlic, coriander, sugar, soy sauce, vinegar and sesame oil into a bowl and stir.

Step 6
After 15 minutes, the hairy crab will be ripe. Start the pot, untie and start.

Step 7
Golden and shiny crab roe, does it make your mouth water? Hehe.