Steaming crabs is the most common and very simple operation, but it is also the best way to eat Yangcheng Lake hairy crabs.

Choose a big, complete and vigorous crab, wash it with clear water, tie the rope or grass lump to the crab with two clamps, and steam it in an iron pan for about 20-30 minutes. Yangcheng Lake hairy crabs, and the right amount of ginger, perilla, yellow wine, salt pot water to boil. This avoids the smell of cold fish. Boil crabs for about 20-30 minutes.

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Yangcheng Lake hairy crabs and eating crabs, the oldest essential fresh quantity, its fragrance, as long as you taste it once, it will be unforgettable.

Yangcheng Lake hairy crabs, the preparation of drunk liquid, drunk dew is the most critical. Drink liquid salt, onion, ginger, cinnamon, star anise, pepper and boiled water according to the chef's taste. Take out onion, ginger and cinnamon, filter out impurities with gauze, cool to room temperature, and pour into a clean jar. It's best to put the original into the old-fashioned carved wine jar. Then pour the sugar tanks with high degree of drunkenness into them and stir them evenly. It must be noted that the ratio of salt to drunken liquor is about 1:5.

The next step is to choose the right Yangcheng Lake hairy crabs and water to improve the dirt in the volleyball net for a few days, then take it out, let the dried hairy crabs spit out the water, put a little salt and a little pickled crab navel for half an hour, soak the jars and crabs prepared in advance thoroughly in the drunken liquid, and seal the jar mouth for 10 days, with a gloomy crab smell.

Orange crab

It is a unique way to eat hairy crabs in Yangcheng Lake with oranges as stuffing. People may feel elegant when eating oranges.

First of all, in the election season, 12 ripe green-leaf oranges were cut and excavated, leaving some orange juice to make bowls. Then choose the hairy crabs, crabs and crab meat from Yangcheng Lake, seal the orange bowl and steam it in a steamer for 30 minutes, which may be done together, with wine, vinegar, water and steam.