1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crab and reduce its coldness. The crabs can be used for steaming, boiling, deep-frying or making snack stuffing;

2. When steaming the crabs, they should be tied to prevent the legs from falling off and the yolk from flowing after steaming. When shelling raw crabs, first scald them with boiling water for 3 minutes so that the crab meat can be easily removed and not wasted;

3. After buying back crabs without rinsing them with water, put them into clean tanks and altars, add two eggs with broken shells using brown rice and sprinkle them with two handfuls of black sesame seeds to submerge the crab cover, and then use a cotton cloth to cover the mouth of the tank so that the air can circulate but the crabs should not be allowed to see the sunlight, and take them out after raising them for about 3 days in this way, as the crabs Absorption of rice, eggs in the nutrients, crab belly that is strong and plump, repeat obviously increase, eat up fat and fresh aroma.

4. Crab is easy to move the wind, so it is not easy to cold food; in addition, do not eat dead crab.