(1) This is the best way to eat. Choose a big hairy crab with full limbs and strong vitality, wash it in clean water, tie the two clamps and eight legs of the hairy crab tightly into a ball with rope or grass, and steam it in a pot.

(2) It can also be cooked in water. You can put some ginger, perilla, yellow wine and salt in the pot to cook with it, which can avoid the cold and smell fishy.

(3) When you eat it, it can be served with your own carefully prepared sauce and yellow wine, which can not only flavor and drive away the fishy smell, but also completely display the delicious taste of Yangcheng Lake hairy crabs.

(4) When cooking crabs, pay attention to it: cook for at least 20 minutes after the water is boiled.

2. Crab stuffed orange

(1) Materials: Yangcheng Lake hairy crabs, oranges, wine, vinegar and salt.

(2) Choose a ripe big orange with two leaves, cut off the top to pulp, leave a little orange juice, stuff the yellow and meat of hairy crabs into it, then put it in a steamer with the cut top sealed, and steam it with wine, vinegar and water.

3. Drunken crab

(1) Prepare drunken liquor and drunken dew first, then make a "drunken liquor" with refined salt, onion, ginger, cinnamon, star anise and pepper, pour it into a pot and bring it to a boil with high fire, cook it for a while, remove onion, ginger and cinnamon, filter it with gauze to remove impurities, and then pour it into a clean jar after cooling.

(2) White sugar, monosodium glutamate and kaoliang spirit are used to make "drunken dew", and the drunken dew is poured into the drunken liquid jar and stirred evenly.

(3) The live hairy crabs are kept in water for two to three days after being washed, and the water is changed every day, so as to eliminate the dirt in the hairy crabs.

(4) Take out and let the hairy crabs spit dry water, and then put a little refined salt in the umbilicus of the hairy crabs for a while. Finally, the hairy crabs can be put into the jar and completely immersed, sealed and stored for 10 days before eating.