If it's a river crab, I suggest you steam or boil it and wash it first, especially the hair on that pliers.

Because there is a lot of sediment in it, grab the back cover with your hands and brush it clean. Then tie it with a rope.

Put it in a steamer, belly up, to prevent nutrient loss. Generally, the steaming time is 8~~ 10 minute (calculated after the water is boiled).

Steam a little in 8 minutes, 10 minutes. The most famous Wang Baohe in Shanghai is ripe.

After washing the crab, put it in cold water without tying it, then boil it over high fire for 8 minutes, and finally pour in a glass of beer and boil it. There are three things in the crab that can't be eaten. One is the stomach, near the mouth in the crab bucket.

Triangular things with sand in them; The second is the gills, the white layer on the body after opening the crab cover.

A soft thing, the third is the umbilical cord, that is, the tail, which contains black intestines, so it is advisable to throw it away.

Everything else is delicious, especially female paste and male paste.

Please accept it if you are satisfied ~