1, cut off the eight feet of the hairy crab, including two tongs. After cooling, the meat in it will automatically separate from the crab shell, which is easy to be pulled out or even sucked out, so it should be left for the last;

2. Remove the crab cover (that is, a small cover on the navel of the crab, and the male crab and the female crab have different shapes) and uncover the crab cover conveniently;

3. Eat the crab cover first, scoop out the middle crab stomach with a small spoon, and gently suck the crab yellow wrapped outside. Be careful, don't suck through the stomach of the crab with a triangular cone in the middle, and discard it;

4. After eating the crab cover, it is the crab's turn. First, cut off the extra crab feet, crab mouths and crab lungs with scissors;

5. Pick out a hexagonal piece in the middle of the crab body with a spoon handle, which is the crab heart part and discard it;

6. Use a small spoon to pour some vinegar on the crab, and then eat the crab paste of the crab;

7. Break the crab body into two halves, and at this time, the filamentous crab meat can be seen. As long as you tear it along the crab's feet, you can remove the crab meat. Eating clean crab shells is complete and translucent;

8. Cut the crab leg into three pieces with scissors, and the last piece of crab toe can be used as a tool. First, poke out the meat in the middle section of the crab leg with the thin toe, and then poke out the meat in the front section of the crab leg with the thick toe;

9. Divide the crab claws into three sections. In the first two sections, the crab shells can be cut directly and the meat can be scooped out with a spoon. The trick of the last pliers is to cut both sides, and then break the two pliers feet in opposite directions with your hands, so that the pliers shells are completely separated.