High-quality ingredients naturally need careful cooking. A crab has five flavors: color, fragrance, taste, shape and quality. No vinegar or salt is needed. The best cooking method is to use the simplest "steaming" to ensure the freshness of crabs. Steamed crabs are also skillful. Remember two tips twice, it will taste fresher and fatter.

2 Time for steaming crabs (after the water is boiled)

Two or less crabs, steamed for 6 minutes and stewed for 3 minutes.

2-3 pairs of crabs, steamed for 8 minutes and stewed for 5 minutes.

3-4 pairs of crabs, steam over high fire 12 minutes, stew for 8 minutes.

4 Two or more crabs (including sea crabs) should be steamed 15 minutes and stewed 10 minutes.

The time of steaming and stewing should be well grasped. Choose different cooking times according to the size of crabs. If the time is short, the crab is not ripe. If the time is too long, the water loss of crab meat will be tightened and the taste will become worse. Only when the time is just right will it be full of umami flavor.

Tip 1: Steamed crabs should be cooked in cold water.

Boil crabs in cold water, and they will heat up slowly. Crabs will be steamed unconsciously and rarely fall off, which reduces the struggle of crabs and prevents crab paste from leaking out. Cooking wine, onion, ginger and other materials can also play a greater role when added to the water in the steamer.

Tip 2: Steamed crabs must be belly up.

Turn over when steaming crabs to prevent crab paste from flowing out of crab feet, and also to prevent crabs from breaking their feet.