Stab the blue crab at the navel tip with a bamboo stick, peel off the crab shell, remove the sand sac and crab gill, and cure it. Put the cleaned blue crab into a dish, and add onion, ginger, garlic and cooking wine. Put the dish with the crab in a steamer and take it out. Remove the onion, ginger and garlic. Add vinegar, sugar and Jiang Mo to the bowl of soy sauce and mix well. Serve with the crab.

Life habits of the blue crab:

The blue crab is a carnivorous animal. In the natural environment, it mainly feeds on mollusks such as SINONOVACULA constricta, mud clams, oysters, green clams, flower clams, shrimps and crabs, barnacles, etc., and also eats animal carcasses and a small amount of algae, such as hedgerows, etc. When hungry, the same kind also eats each other, especially when molting.

The blue crab likes to inhabit and live in the confluence of rivers, streams and seas, the inner bay where sea and fresh water are buffered and exchanged, and the mudflat and muddy coated land in the intertidal zone. Blue crabs are swimming, crawling and burrowing crabs. Generally, they live in caves during the day and go out for food at night. The blue crab is mainly carnivorous, and likes to eat small miscellaneous shellfish, small miscellaneous snails, small miscellaneous fish, small miscellaneous shrimps and small miscellaneous crabs.

The blue crab is also a marine crab in euryhaline. The suitable salinity for its culture is 7 ‰ ~ 33 ‰, the optimal salinity is10 ‰ ~ 20 ‰, the optimal temperature range is 6℃ ~ 35℃, and the optimal growth water temperature is18℃ ~ 25℃. At this time, the blue crab has strong activity and strong appetite, and its Gan Lu tolerance is also very strong.