When steaming Portunus trituberculatus, it is advisable to boil the water for 10- 15 minutes according to the size of the crab, and then it can be eaten safely. Crabs like to eat dead fish, dead shrimp and other rotting corpses in the water, so they are easily infected with some bacteria in their bodies. Living crabs excrete bacteria through metabolism. When crabs die, bacteria in the body will multiply and produce toxins.

When steaming crabs, in general, Portunus trituberculatus should continue steaming for about 65,438+00 minutes after boiling in the pot, 65,438+02 minutes for 3-4 pairs, and 65,438+05 minutes for more than 4 pairs. The steaming time should not be too short or too long. If the time is too short, the crab is not mature and tight enough, and if the time is too long, the meat will get old.

When cleaning Portunus, you can choose a toothbrush and clean it with water, especially the joints of Portunus. When steaming Portunus trituberculatus, be sure to put the belly of Portunus trituberculatus upward on the steamer to avoid crab roe flowing out. Steamed Portunus must be boiled in cold water, and steamed on high fire for about 15 minutes after the water boils. Be careful not to open the middle cover.

After washing the crabs, put them into the steamer, making sure that the shell is facing down and the abdomen is facing up. This is to prevent the loss of soup and keep the freshness. The water steamed with the pot cover down will stay in the pot cover and will not lose nutrition. Then sprinkle the salt evenly on the crab, don't put monosodium glutamate, cover it and steam it over high fire. After the water is boiled, you can see that the crabs are all red. Just cook them in medium heat for 10 minutes, and the small crabs will cook for 8 minutes.