1 crab, 2 lettuce leaves, 1 small piece of tender ginger

5 tablespoons of seasoning, 1 sour plum and 2 tablespoons of sugar

Practice

1. Wash the crab thoroughly with a toothbrush.

2. Wash the lettuce leaves and put them on the plate. Chop tender ginger, mix well with white vinegar, sour plum and sugar, and serve as dipping sauce.

3. Put the crab into the pot and steam it for 1 2 minutes, then take it out. Put the crab's belly up, cut it in half with a knife, cut it into 6 small pieces along the direction of the crab's feet, and then put it neatly into a plate with dipping sauce. Pretreatment of whole crabs

If you buy live crabs, you can put them in the freezer and freeze them before killing them. In this way, it is easy to kill crabs, and it is also possible to prevent live crabs from struggling to break their legs.

There are many steps to deal with crabs: first, insert scissors into the mouth of the crab, separate the cover from the body, then dig out the sand sac of the crab shell, then trim the crab shell, cut the mouth flat, then cut off the gills, cut off the rope, then cut off the crab navel, and finally wash the crab body with a toothbrush.

In order to facilitate eating, you can also pat the shell of crab claws slightly to prevent them from biting or breaking when you want to eat. Treatment of crab leg meat

The crab leg meat bought is usually frozen, and it can be cooked only after it is completely thawed before cooking. Do not break it by hand. If you break the crab meat hard before thawing, it will cause the crab meat to break and be incomplete. Because there is usually residue of broken shells, it should be washed again after thawing to avoid accidentally eating broken shells.

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