Put the crabs in an open vessel that is neither too big nor too small, put a lid on it, and make sure the air can circulate.

Quickly identify the crab good and bad of the four secrets:

1. Whether the fall hand: in the hands of heavy or not.

2. Press the claw with your hand to check if the crab's meat is dry and clean.

3. Whether there is enough crab paste, the crab's tail end is full or bulging is the best.

4. If the crab paste is bright and colorful, and the crab umbilicus is red (commonly known in the industry as the "red seal"), then it is a good crab.