Instructions

1. Thoroughly clean the hairy crabs under cold running water, paying special attention to the belly and claws to remove any impurities. This step is crucial to ensure a clean flavor.
2. Fill a large pot with water and place a steaming rack inside, ensuring that the water does not touch the rack.
3. Arrange the cleaned crabs belly up on the steaming rack, taking care to position them so they do not touch each other.
4. Pour the Chinese yellow wine evenly over the crabs, allowing it to seep into the meat. Scatter the ginger slices around the crabs to infuse a fragrant aroma during steaming.
5. Cover the pot with a lid and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and steam the crabs for 20-25 minutes, or until they turn a vibrant orange-red and are cooked through. To check doneness, the meat should be opaque and the roe should be a rich yellow color.
6. Carefully remove the crabs from the pot using tongs, allowing them to cool slightly before serving. Take caution as the crabs will be hot.
7. Serve the steamed hairy crabs hot with a bowl of vinegar on the side for dipping. The acidity of the vinegar beautifully complements the sweetness of the crab.