Break off the navel of the crab first.

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2

Use scissors to cut off the crab's 8 legs and 2 crab pincers. When cooled, the meat separates from the crab shell and can be easily topped or sucked out, so save it for last.

3

Remove the crab shell again.

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4

Drizzle some of the ginger-vinegar sauce into the crab shells and eat the yolk. There is a triangular tapered part below the crab's mouth, that's the crab stomach and should not be eaten.

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5

There is a hexagonal-shaped piece in the middle of the crab's body, which is the crab's heart, and it is not edible.

6

Use a pair of scissors to cut off the excess crab mouth and lungs (the parts of the crab body that are in the shape of eyebrows on both sides).

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7

Scoop some ginger vinegar onto the crab with a small spoon, then eat the crab yolk and crab paste from the crab body, and break the crab body in half.

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8

Break out the meat from the crab body and eat it, eat the clean crab shell is translucent.

9

Use scissors to cut the crab legs into three, the tip of the last section of the crab legs can be used as a tool.

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10

Use the thicker end of the crab's toe to tip out the meat from the front section of the leg. As for the crab pincers, separate them by cutting the sides with shears and breaking the two pincer legs in opposite directions.

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