Steamed Female Blue Crab with Soy Sauce

Cleaning the crabs requires folding back the belly flap to scrub out the gills while keeping the top shell intact. The crabs must be placed belly-up in the pot to prevent the rich roe and tomalley from leaking out during cooking. Sliced onion and ginger are layered at the bottom of the pot to prevent the crabs from scorching and to emit a fragrant steam that eliminates fishy odors. After pouring a mixture of soy sauce, oligosaccharide, rice wine, and water over the crabs, they are steamed for fifteen to twenty minutes on medium heat. Adhering to this precise timing prevents the tender crab meat from dissolving or turning mushy. Spooning the remaining cooking liquid over the crabs yields a glossy finish, topped with thread chili before serving.