Use a toothbrush to scrub, then use the corner of the knife to pull out the crab claws, then cut off the tip of the crab claws, then scrub again, tear off the crab's mouth and navel, and use the corner of the knife to lift it in the opposite direction to the mouth to separate the lid. Clean the gills and dirt from the body, change the knife into small pieces, put them on a plate, rinse the lid, find a sand bag inside and throw it away. Then wash the crab claws and knock them with a knife. It will make them easier to cook and easier to eat. Recommended for big crabs. You steam ~ the crabs are scrubbed clean and the best way to wrap them is to wrap them. Tests have proven that the wrapped crabs look better when steamed. Cut half the ginger into thin strips and half into slices. Add rice wine, ginger slices and peppercorns to the water. Boil the thin shreds of ginger and apple cider vinegar and put the crabs on the bottom layer. Place three slices of ginger under the top layer and steam for fifteen minutes. If it is not too big, fry it with onion and ginger. Ingredients: Crab ginger slices, a few green onions, more garlic, chili sauce, salt, light soy sauce, rice wine, cornstarch. How to make flower crabs. Clean the crab legs and tap the crab a few times with the back of a knife. Put the oil in the pan and fry the minced garlic. It is best to fry half of it until golden. 3. Add ginger, green onion, white raw garlic, stir-fry the chili until fragrant. Also add the oiled crab and stir-fry over high heat until golden. Saute garlic salt and light soy sauce until fragrant, then sprinkle a little rice wine, add more green onion leaves, stir-fry together, thicken the pot with a little cornstarch, cover the pot for a while and serve. Cook the Typhoon Shelter Stir-fried Crabs. Wash the crabs, remove the gills, cut them in half and pick out the flowers. Reserve the yellow in the crab lid. If you like to cook it with a lid, you must remove the crab stomach flowers. If the crab stomach has a bitter taste, pour a little more oil into a clean pot. After heating, turn to medium heat and fry the crab to remove the smell. After the crab shells crack, remove from the pan and set aside. Pour out the excess oil. Leave a little minced garlic in the pan and sauté the ginger and crab roe until fragrant. Then add the fried crabs, add a little salt and stir-fry: Finally, add the bread crumbs and stir-fry until brown. Green onions are taken out of the pot