Steamed June Yellow

[June Yellow]: The underage hairy crabs that are about to shed their shells once, the crab shells have not completely hardened, and the hairs on the feet of the crabs have not yet grown, so the crab yellows are more tender and the meat is softer, better than the hairy crab . ——Old gluttonous 【This is my grandma's delicious recipe】

[June Yellow]: The underage hairy crabs that are about to shed their shells once, the crab shells have not completely hardened, and the hairs on the feet of the crabs have not yet grown, so the crab yellows are more tender and the meat is softer, better than the hairy crab . ——Old gluttonous 【This is my grandma's delicious recipe】

Material

Shaoxing wine
June Yellow
Edamame
Soy sauce
sugar
salt
Odorless oil
ginger
shallot

June Huang washed, cut off the limbs (?) … Put the limbs at the bottom of the bowl.

Edamame is peeled off and placed on the limbs …

Cut the ginger a bit more, it doesn't matter if you slice it and shred it … half on the edamame … two spoons of soy sauce and half a spoon of sugar …

Put the crab belly, drizzle 1 ~ 2 spoons of soy sauce and a little salt … and half a spoon of sugar … and put the remaining ginger.

Pour a spoonful of tasteless vegetable oil … pour Shaoxing wine to drown edamame … sprinkle some green onion.

Turn on the water and steam for 25 minutes.

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