Steamed Yangcheng Lake Hairy Crabs
Notes
Ingredients:
- Yangcheng Lake hairy crabs: 2
- Fresh ginger: a few slices
- Tai Tai Le scallion and ginger cooking wine: 1 large spoonful
- Tai Tai Le fresh scallop sauce: 1 spoonful
- Garlic: a few cloves
- Clean the Yangcheng Lake hairy crabs, remove the gills and apron, and place them in a steamer with a few slices of ginger.
- Pour a large spoonful of Tai Tai Le scallion and ginger cooking wine over the crabs. Ensure there's slightly more water in the steamer for ample steam.
- Cover the steamer, and once the water boils, steam for 20 minutes. Adjust the time based on the size of the crabs.
- While the crabs are steaming, prepare the dipping sauce by finely chopping garlic and ginger.
- Add Tai Tai Le fresh scallop sauce to the chopped garlic and ginger, and mix well.
- After 20 minutes of steaming, turn off the heat and let the crabs sit in the steamer for another 5 minutes.
- Remove the crabs and serve hot with the prepared sauce. Optionally, brush the crabs with oil for an added sheen.
- Enjoy the crabs, starting with the female for its rich roe, followed by the male for its sweet meat.
- Calories: Moderate (mainly from the crabs)
- Protein: High (excellent source of marine protein)
- Fat: Low to moderate (natural fats from crab meat)
- Carbohydrates: Low (primarily from the sauce ingredients)
- Beneficial nutrients: Rich in omega-3 fatty acids, zinc, and selenium