1. Wash the crabs one by one, soak them in water for a long time, let them discharge the dirty things in their stomachs, and then tie the crab claws and feet tightly with a string;

2. Mix chopped green onion, Jiang Mo, vinegar and sugar as dipping sauce and put it in ten small plates;

3. Put the crab in a steamer, take it out, untie the string, put it neatly in a plate, dip it in a small plate, and serve it with a special tableware. The consumer will eat it while breaking it.

Famous Shanghai cuisine. Hairy crabs are a specialty of Hu Ze in the lower reaches of the Yangtze River, ranking among the best among crabs. Steamed hairy crabs mainly highlight the original flavor of crabs, with orange color, delicious crab meat and rich nutrition, which is known as "crab meat is tasteless on the table".

About 250g is suitable for each hairy crab. When boiling crabs, tie the crab tongs and crab feet tightly with a string to avoid crab struggling, crab feet falling off, crab yellow and crab oil flowing out when heating, which will affect the taste and beauty.

Crabs are sometimes eaten seasonally. "Nine females and ten males" want to eat female crabs in September, when the female crabs are full and thick, and they want to eat male crabs in 10, when the male crabs are full of meat sauce. Li Bai, a poet in the Tang Dynasty, once praised crabs: "Crab claws are golden liquid, and bad mountains are Penglai. And you must drink wine on the platform next to the moon and get drunk. "