Tip: Crabs are full of vitality. Before untie the rope, let crabs blow air conditioning, because crabs are afraid of cold, and after blowing cold air, they can reduce their vitality and facilitate cutting.
2. The edges on the left and right sides of the crab are the most fragile and soft parts, and you can peel off the shell of the crab by relying on the edge of the table.
3. After peeling off the shell, clean up the food bladder adhered to the center of the shell.
4, and then remove the long netted crab gills (as shown in the red circle), pay attention to the crab gills must be cleared, so that there will be no bitter taste. Then use a brush to clean the outer and inner layers of crabs.
5. Peel off the triangular or peach-shaped abdomen of the crab's abdomen. This is the excretion place of the crab. If you are worried that the cleaning is not clean enough, peeling off the abdominal shell is the easiest method.
6. Then take a knife and chop off the crab claws, and slap the crab claws with the back of the knife to make cracks.
Tip: After the crab claw is cracked, it will not burst when steamed.
7. Then chop off the tentacles of the crab head and the crab feet in the first section. Because the crab head has bitter taste, it will affect the taste. The crab feet in the first section are dirty and should be removed.
8. Finally, cut the crab in half from the middle and cut it into smaller pieces according to the needs of cooking.