Main Ingredients

Crab 750g (Bread Crab)

Supplements

Seafood Soy Sauce

5ml

Brown Sugar

5g

Buttermilk Wine

10ml

Ginger

10g

Aged Vinegar

10ml

Steaming bread crabs

1.

Bread crabs thaw naturally

Don't soak them in water when thawing, it's best to put them in the freezer to thaw overnight for the freshest meat

2.

Cold water, belly side up into the steamer, steam under water, cook and freeze them over a medium heat for 5-8 minutes or so

4.

After the crab is steamed, let it cool a bit, and press down on the crab's mouth to force it, so you can easily remove the back shell

5.

See a lot of crab yolks. Remove the crab yolk from the back shell first

6.

Remove the beak, sand pockets, crab heart and striped gills

7.

Use a bone chopper to slice it lengthwise. The shell is thick and requires force

8.

The crab pincers are placed flat, and a few horizontal taps with the back of the knife will remove the crab meat intact

For thinner legs, use scissors to cut off the joints at both ends, and chopsticks to pass through them