This is one my favourite crab dish because it's so easy to make and very tasty. The key is to use fresh 花蟹 and make sure you do not buy ones that has little meat but lots of water. When you buy the crab, pick ones where the claws are pink and when you press the back of the crab, it should feel very hard. If the claw is very transparent, it means the crab has lots of water and not much meat.
Ingredients
2 花蟹
1 big pot of water
1 tbs Chinese tea leaves (can use any kind)
1 tbs rock sugar
Method
1. Wash the crabs and put them in the freezer for 30 mins (so that the crabs die).
2. Boil big pot of water. Add the tea leaves and rock sugar.
3. Remove crabs from freezer and put into boiling water. Boil for 25 mins.
4. Remove crabs and drain. Let the cooked crabs cool until room temperature. Refrigerate the crabs for at least 1 hour. Serve with vinegar (I usually add some minced ginger to the vinegar).
