There are two ways to eat crabs. After freezing, the meat will become softer, the taste will be worse, and the freshness will be different. Steaming it directly will definitely not work. For this type of crab, the general approach is to pickle the crab first, cut it into pieces, remove the gills and tips, and sandbag it, then put it in a container, arrange it, and sprinkle with salt. The amount of salt in each layer depends on taste. However, there must be a certain amount, otherwise it will not be cooked properly. The criterion for cooked meat is whether the meat is separated from the shell. If it feels too fishy, ??you can add some ginger slices and two tofu crab soup (personal favorite), defrost the crab, cut it into pieces, remove the gills, sandbags, and tips, and boil it in water. After the color of the soup changes basically, add lactone tofu (cut into pieces) and cook for 5 minutes. The general mixing ratio is 1 box of tofu and 2-3 medium crabs. Third, fry the crabs with scallion oil, cut into pieces, remove them three times (as mentioned above), dry, heat, add base oil, cover the bottom of the pot, wait until the oil smokes, add salt and shredded ginger (spicy and fishy) ), after 10 seconds, add the crab pieces and stir-fry continuously. After the color of the crab shell changes, add a little soy sauce (I like soy sauce because it looks good.