The steps are as follows:

1. Bring the seasoning to a boil, add rice vinegar after cooling.

2. Tie the green onions into knots and soak them in the cooled water together with the ginger slices.

3. Wash the crabs with cold water and smash them with claws.

4. Remove the cover first, remove the gill feathers on the sides and the sand sac in the crab cover, and finally remove a small hexagonal white mass in the middle of the crab's abdominal cavity (this thing is very cold) Remove. Cut the crab into quarters.

5. Dip the divided crab pieces into the soup stock. If there is any red paste, soak it together and eat it after one day.