Cut off the eight legs of the hairy crabs, including the two big pincers. After cooling, the meat in them will automatically separate from the crab shells, and can be easily poked out or even sucked out, so save them for last.

Step 2: Remove the crab cover (the small piece of cover in the navel of the crab, which is shaped differently for male and female crabs), and open the crab cover;

Step 3: Eat the crab cover first, using a small spoon to scoop out the crab stomach in the center, and gently suck the crab yolk wrapped around the outside clean. The stomach, which is in the shape of a triangle cone, should be discarded;

Step 4: After eating the crab cover, use scissors to cut off the excess crab legs, mouths and lungs;

Step 5: Use the handle of the spoon to pick out the middle of the crab body in the shape of a hexagonal flake, which is the heart of the crab, and discard it;

Step 6: Use the spoon to scoop up some vinegar and drizzle it over the body, then remove the yolk from the body of the crab. Just follow the crab legs to tear, you can remove the crab meat. Eat clean crab shells that are translucent and intact;

Step 8: Use scissors to cut the crab legs into three pieces, with the tip of the last crab leg acting as a tool. Use the thin end of the crab leg tip to poke out the meat in the middle section of the leg, then use the thicker end of the crab leg tip to poke out the meat in the front section of the leg;

Step 9: Divide the crab pincers into three sections, the first two sections can both cut the crab shells right through, and use a spoon to scoop out the meat. For the last one, the trick is to cut open both sides, then break both pincer legs in opposite directions with your hands, and the pincer shells come apart intact.

Crabs, 1000 grams;

Accessories: 15 grams of yellow wine, 30 grams of minced ginger 30 grams of minced garlic 30 grams of soy sauce 20 grams of sugar, monosodium glutamate a little each, sesame oil 15 grams of sesame oil, 50 grams of balsamic vinegar;

Practice one

1) will be cleaned with clean water, put in a container;

All kinds of steamed crabs finished

All kinds of steamed crabs Finished products (20)

② Put the ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, yellow wine, sesame oil and stir. Another small bowl, put the vinegar to be used;

③ the crab on the cage, steamed over the fire for 15 ~ 20 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with oil seasoning and vinegar.

Practice 2

①When dealing with the crabs, you can make a ginger-vinegar sauce for dipping the crabs for a better flavor. The way I do it at home is: 1 small green onion, 2 thin slices of ginger, 1 small clove of garlic all chopped into minced rice, put them into a bowl and add 1/2 tbsp of vinegar, 1 tsp of soya sauce, and rinse with 1 tbsp of hot oil to taste.

Making Ingredients

Making Ingredients (12 Pictures)

②Take a plate, lay the vermicelli, then the chopped crab, and finally cover with the crab shells, and steam it in a pot of boiling water over high heat for 8 minutes.

3 pot of hot oil, burned to 6 into the heat, while hot, splashed in the sprinkling of green onions on the crab can be eaten.