Steamed flower crabs are generally steamed for about 20 minutes. Crabs are rich in high-quality protein and unsaturated fatty acids. They can be eaten in moderation, but they are cold in nature. Do not eat too much, especially for people with weak spleen and stomach. Excessive consumption can cause diarrhea.

1. When buying crabs, be sure to buy them alive and kicking. Don’t buy dead crabs for cheap, because for seafood, bacteria multiply very quickly. Everyone must remember this and would rather not eat it than buy dead crabs. Use a toothbrush to scrub the crabs clean.

2. Add water to the steamer, sprinkle some ginger slices on the steaming grate, and throw in some Sichuan peppercorns (be careful not to let the Sichuan peppercorns leak out), both of which are used to remove the fishy smell of the crabs.

3. Place the crab belly upward one by one. The reason why it is placed belly upward is to prevent the crab roe from flowing out. Many people do this wrong, so you must pay attention next time you steam crabs.

4. Then add some more ginger slices, place them on the belly of the crab, cover the pot, boil the water and continue steaming until the crabs are cooked. Specifically, the steaming time depends on the size of the crab. Generally, steaming crabs for about 12-15 minutes after the water is boiled can kill the parasitic bacteria in the crab. Only crabs need to be steamed for three to four minutes longer. It is necessary to ensure the deliciousness of the crabs and to ensure that the crabs are eaten clean and hygienic.

5. The crabs are now steamed, eat them quickly! Live crabs will lose their legs after being steamed, but dead crabs will not have this phenomenon.

Tips:

1. Choosing crabs is actually very simple. Look at the position of the crab’s belly button. The ones that are yellow and red are good crabs. Generally, you can’t go wrong, just like the recipe. It looks like picture 1 in the middle.

2. Once again, crabs must be bought alive.