1, crabs below 32/,after boiling, steam over high fire for 12 minutes, and then stew for 2-3 minutes. For crabs with more than three pairs, after boiling, steam 15 minutes on high fire, and then stew for 2-3 minutes.

2, hairy crab steaming method:

(1) Brush hairy crabs, clean perilla leaves, slice ginger, partially shred, pour water into the pot, and stack ginger slices on the steamer.

(2) Brush the hairy crabs with Shao wine, put them in a steamer, put the white belly up, spread perilla leaves and ginger slices on the surface, and steam for 15 minutes.

(3) Add brown sugar and balsamic vinegar to the shredded ginger, mix well to make dip, and dip the hairy crabs in the dip after they are cooked.