? There are many ways to do it, and the most common one is steaming. If the steaming time is too short, the crab meat is not fully cooked and not tight enough, and it is easy to upset the stomach after eating; If the steaming time is too long, the crab meat will be steamed old and will be dry and firewood. No matter whether the swimming crabs are steamed in cold water or boiling water, generally, after the water is boiled and steamed to SAIC, the swimming crabs under 3-2 should continue to steam for about 1 minutes, those under 3-4 should continue to steam for about 12 minutes, and those above 4-2 should continue to steam for about 15 minutes. Note that this time is after SAIC. Generally, the steaming time will increase by about 2 minutes for every weight gain, so it can be converted.
? If it is steamed male swimming crab, it is recommended to steam it in cold water. Because the steaming process of cold water on the pot will slowly generate steam, so that the meat of Portunus trituberculatus will be steamed slowly, which can keep the moisture of the crab meat, lock the umami taste of the crab meat, make the crab meat delicious and the crab legs are not easy to fall off.
? But if it is a female crab, because the female crab has crab yellow, it is recommended to steam it in boiling water. Because hot water in the pot will shorten the swimming crab's struggling time, avoid the loss of crab roe, and make the crab roe solidify quickly, so that the steamed crab roe tastes better.