Steamed Crab With Chinkiang Vinegar And Ginger Recipe

• 1 (2-inch) knob of ginger, peeled and cut into thin matchsticks, divided
• 2 ounces Chinkiang vinegar
• 2 ounces rice vinegar
• 2 teaspoons brown sugar
• 4 small fresh or saltwater crabs
• Shaoxing wine for drinking (optional)

1. Divide ginger equally 4 ways and place into 4 small bowls.
2. Combine Chinkiang and rice vinegars with sugar in a small pan. Warm over low heat, stirring occasionally until sugar dissolves. Let cool. Meanwhile, bring 2 inches of water to a boil in a wok or a large pot. Once cool, divide vinegar sauce into the 4 bowls with ginger.
3. Clean crabs with a stiff-bristled brush under running water. If using a wok, place clean crabs shell-side down into two large bamboo steamer baskets, one over the other, and fit with lid. If using a Western-style pot, place crabs shell-side down in a standard steamer basket. Place steamer baskets over boiling water, cover if using a Western-style pot, and steam until crabs are cooked through, 8 to 10 minutes.
4. Serve crabs warm with vinegar and ginger dipping sauce.

knob of ginger, vinegar, rice vinegar, brown sugar, saltwater, shaoxing wine

Taken from www.seriouseats.com/recipes/2015/09/chinese-steamed-crab-with-vinegar-and-ginger.html (may not work)