Break off the navel of the crab first.

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2

Use scissors to cut off the crab's 8 legs and 2 crab pincers. When cooled, the meat separates from the crab shell and can be easily topped or sucked out, so save it for last.

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3

Remove the crab shells again.

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4

Drizzle some ginger-vinegar sauce into the crab shells and eat the crab yolk. There is a triangular tapered part below the crab's mouth, that's the crab stomach and should not be eaten.

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5

There is a hexagonal-shaped piece in the middle of the crab's body, that's the heart of the crab, which is not edible.

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6

Use a pair of scissors to cut off the extra beak and the lungs (the eyebrow-shaped part on both sides of the crab body).

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7

Use a small spoon to scoop some ginger vinegar over the crab body, then eat the crab yolk and crab paste from the crab body, and then break the crab body into two halves.

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8

Eat the meat detached from the crab body and eat the clean crab shells which are translucent in shape.

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9

Using scissors to cut the crab legs into three, the tip of the last section of the crab foot can be used as a tool.

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10

Use the thicker end of the crab's toe to tip out the meat from the front section of the leg. As for the crab pincers, separate them by cutting the sides with shears and breaking the two pincer legs in opposite directions.

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