The correct way to kill crabs is illustrated below:

1. Take a chopstick and poke it directly between the eyes of the crab, and slightly turn it outwards to make the crab appear to be in suspended animation, but the meat quality is still the same. Maintain the delicious and elastic state when fresh.

Tip: Crabs are full of energy. Before untying the rope, let the crabs blow air-conditioning. Because crabs are afraid of cold, blowing cold air can reduce the energy and make it easier to cut.

2. The left and right edges of the crab are its most fragile and soft parts. You can use the edge of the table to peel off the crab's shell.

3. After peeling off the shell, clean the food gall adhered to the center of the shell.

4. Then remove the long mesh-shaped crab gills (as shown in the red circle in the picture). Note that the crab's gills must be clean so that there will be no bitter taste. Then use a brush to clean the outer and inner layers of the crab.

5. Peel off the triangular or peach-shaped abdomen of the crab. This is the excretion place of the crab. If you are worried that the cleaning is not clean enough, peeling off the abdominal shell is the easiest way.

6. Then take a knife and chop off the crab claws, and slap the crab claws with the back of the knife to make cracks appear. Tip: After the crab claws are cracked, they will not burst when steamed.

7. Then chop off the tentacles of the crab head and the first section of the crab legs. Because the crab head has a bitter taste, which will affect the taste. The first section of the crab legs is dirty because it touches the ground and should be removed.

8. Finally, chop the crab in half from the middle, and then cut it into smaller pieces according to cooking needs.