Steaming is very simple. It takes half an hour to clean the crabs first, and then tie them with cotton thread or straw rope. Put the crab upside down in the steamer. Steam in cold water directly. Xiaobian usually adds vinegar and ginger to the pot, but you can't eat the taste when you eat it. If you don't like to tie up crabs, you can kill them before steaming them. The way is to put a toothpick through the crab's mouth.

When steaming, prepare dipping sauce. Xiaobian usually just prepares Jiang Mo and vinegar and mixes them evenly. Some friends like to pour the prepared dipping sauce directly on crabs. Xiaobian likes to pick out the meat and eat it with it, which is rich in taste. Pouring it directly on the crab always feels like there is dip on the shell, but the taste doesn't actually go in. From the taste, it's far from it. Of course, if you like the original flavor, you don't have any trouble in this respect, and you don't need to prepare dipping materials at all. In addition, if you like to eat salty crabs, just put a layer of salt on the surface of crab shells directly when steaming, without much.