Wash the hairy crabs with clean water, then put them into the pot and add water to cook. After boiling with strong fire, wait for 20 minutes to cook. If they are big crabs, the cooking time can be extended a little to ensure the complete elimination of parasitic eggs.

At the same time, in order to wash the crabs thoroughly, you can brush the dead corners on the crab belly with a clean toothbrush to prevent sediment or silt residue.

Extended data:

High-quality hairy crabs have four characteristics: green back, yellow hair, golden claws and white belly. The back is bright and floody, and the hardness is good; When you open the navel, you can see that the inside is full and red. The darker the two red dots on the abdomen, the fatter the crab roe and crab paste are.

Careful selection of crabs requires "five looks": a look at the crab shell. All the shells are dark green with light, which are thick and strong; The back of the shell is yellow, mostly thin. Second, look at the navel. The navel protrudes, and one ship is full of fat and fat; Most of the dents are short of fat.

Third, look at the claws. All the hairy feet are old and healthy; However, if the pincers have no fluff, the body will be soft. Fourth, look at vitality. If the crab is turned over with its abdomen facing the sky, it can be quickly turned back with a stinger, which has strong vitality and can be preserved; Those that cannot be turned back have poor vitality and cannot be stored for a long time.

Fifth, look at the male and female. Female crabs are picked in August and September of the lunar calendar, and male crabs are chosen after September, because the gonads of male and female crabs are mature at these two times, and the taste and nutrition are the best.

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