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Clean the crab, remove the innards, and rinse thoroughly. Lightly tap the crab claws and plate it for later use.
Slice 20g of ginger into strips and cut a small portion into slices. Cut 20g of green onions into two sections for later use.
Prepare the dipping sauce: In a small dish, pour 30ml of Chinese black vinegar and add the ginger strips, then stir.
In a pot, add warm water and place the crab in a steaming rack. Add the ginger slices, green onion sections, and a few drops of cooking wine.
Cover the pot and steam for 12-15 minutes.
Once done, remove the crab from the pot, discard the ginger slices and green onion sections, and the dish is ready to serve.