practice:

1, clean up the live crabs and soak them in yellow rice wine (of course, you have to add a lid, otherwise the rampant guy can't stand the stimulation of the wine and will run away) until the crabs drink enough wine. Move again.

2. Put the hairy crab into the plate and place it belly up. The reason why the belly is placed upward is to prevent the hairy crab paste from escaping out, making it more authentic. But I usually put them belly down because I think they will be more comfortable that way.

3. Put other ingredients on the hairy crab. Place the cilantro on the bottom of the dish.

4. Use the rice wine with which the hairy crabs were cooked just now is used as water in the pot, and put the plate into the pot to steam. Start with medium heat, then turn to low heat once the wine is brewing. Cook until the rice wine is just evaporated. Control the heat, and when the rice wine is evaporated, the aroma of the wine will penetrate into the hairy crab, giving it a unique flavor.