Brush with a toothbrush, and then claw the crab out with a knife corner. Cut off the tip of the crab claw, then scrub it, tear off the navel of the crab mouth, tilt the corner of the knife in the opposite direction of the mouth position, then separate the cover from the body, clean up those cheeks and dirt, replace the knife with a small plate, rinse the cover, find a sandbag in it, throw it away, then clean the crab claw and knock it with a knife. If it is easy to cook cooked food, I suggest you steam big crabs. If the crab is washed, it's better to wrap it. Experiments show that the wrapped crab is steamed until it looks good. Put the yellow wine, ginger slices and pepper in water, boil the shredded ginger and apple vinegar, put the crab on the lower surface, put three slices of ginger under the upper surface and steam for fifteen minutes. If it's not too big, stir-fry the onion and ginger, stir-fry the crab material, and stir-fry the crab with a few slices of garlic and Chili sauce. Take raw rice wine and powder. Clean the crab's feet, knock the crab with the back of a knife a few times, put it in an oil pan, and fry the garlic in half, preferably until golden brown. 3. Stir-fry the fried crab with ginger, white garlic and Sauer garlic salt, sprinkle a little rice wine, add more onion leaves, stir fry with a little raw flour, and cover the pot for a while. Then serve crabs from the typhoon shelter. Wash the crab, remove the gills, cut it in half, and pick out the yellow in the crab cover for later use. If you like to cook with a lid, you must remove the crab's stomach, pour a little more oil in a clean pot, which tastes bitter, and then turn to medium heat. Fry the crab until the crab shell cracks, and then take it out of the pot for use. Leave a little more oil in the pot.