1. Wash the hairy crabs with clean water, brush the mud off the crabs with a toothbrush, cut off the ring marks, and do not untie the ropes that bind the hairy crabs.
2. Put clear water and perilla in the pot, add the sliced ginger and yellow wine, put the hairy crab belly up into the steamer after the fire boils, put some ginger on the crab, cover the pot and steam for about 15 minutes.
3. Untie the steamed crab and put it on a plate. Mix it with Jiang Mo, minced garlic, soy sauce, aged vinegar and a small amount of rock sugar to make a dip, and then eat it.