2 crabs, 2 stalks of spring onions, some ginger, 2T Shaoxing wine.
SEASONINGS:
4T Zhejiang black vinegar.
PREPARATION :
1. Put each crab on the counter with its back facing down; Insert a knife through its abdomen and hold it till the crab has stopped moving; Remove the reeds/strings; Separate the carapace from its body by lifting it; Discard the gills, the guts and the gizzard in the lower center part of carapace; Scrub the crab with a small brush to discard the dirt; Rinse and drain; Cut each half into 3 pieces; Cut pincer into halves; Keep the carapace in whole; Wipe dry.
2. Rinse and cut spring onion into sections; Rinse and slice ginger.
3. Arrange a bamboo steamer into a deep wok; Pour water into the wok till close to cover the steamer's bottom edge; Bring to the boil over a high heat; Arrange the crabs in the steamer; Drizzle the crabs with 2T Shaoxing wine; Add spring onion and ginger; Cover the steamer with its lid; Cover the wok with its lid; Steam over a high heat for 20 minutes; Remove.
4. Serve with seasonings.
COOKING TIPS:
After separating the carapace from the crab's body, it is important to discard the gills, guts and the gizzard completely, and scrub the crab thoroughly with a small brush, so that the mud and dirt would not get into the sauce, affecting the taste and even the health.
