Steaming crab method: when the water boils to a boil, put the crab belly upside down in a steamer, put the washed and dried perilla leaves on it and steam for 15 to 20 minutes.

Dip: use a bowl and a half of vinegar, three bowls and a half of soy sauce, six spoonfuls of sugar and ginger to chop and stew for 20 minutes.

2. Practice 2:

Ingredients: one crab, four liang of garlic, pepper and Sophora japonica salt.

Clean the crab first and cut it into 4 ~ 6 pieces.

Remove the oil pan, fry the crabs until golden brown, and remove them for later use.

Fry the garlic bait in the oil pan until golden brown, and take it out for later use.

Stir-fry the pepper, then put the crab and garlic bait into the pot, add the locust salt and mix well.

3. Practice 3:

Ingredients: 600g crab, 2 green and 2 red peppers, 3 finger peppers, ginger 1 tablespoon, garlic 1 teaspoon.

Seasoning: sauce green, fish sauce each 1 teaspoon, half teaspoon of salt, a little sesame oil and pepper each, and half a cup of water.

Sauce: half a teaspoon of corn flour and 2 tablespoons of water.

Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green and red peppers.

Heat the oil to a boil, pour a little corn flour on the crab pieces, put down the soaking oil, take out and drain the oil.

Add 2 tbsps of oil to saute ginger, garlic, pepper and green and red pepper. Return the crab to a wok, add seasoning and bring to a boil. Bury the sauce and serve.