1, take chopsticks from the crab between the eyes directly into the poke, and follow the trend of slightly outward turn, so that the crab is fake dead, but the meat is still maintained in the fresh when the fresh Q state of fresh pops.

Tips: The crab is full of vigor, let the crab blow on the cold air before untying the rope, because the crab is afraid of cold, and blowing on the cold air will reduce the vigor and make it easier to cut.

2. The edges of the left and right sides of the crab are the most fragile and soft parts of the crab, so you can lean against the edge of the table and use your strength to peel off the crab's shell.

3. After peeling off the shell, clean out the food guts that stick to the center of the shell.

4, and then remove the long strip of mesh crab gills (as shown in the red circle), note that the crab gills must be removed cleanly, so as not to have a bitter taste. Then use a brush to scrub the outer and inner layers of the crab.

5, and then the crab abdomen triangular or peach-shaped abdomen peeled open, here for the crab's excretion, if you are worried about cleaning enough clean, the abdomen shell peeling is the easiest way.

6, and then take the knife to chop down the crab chelae, and use the back of the knife to slap the crab chelae to make cracks.

Tips: After the crabs are cracked, they will not burst when steamed.

7, and then cut off the crab head antennae and the first section of the crab feet, because the crab head has a bitter taste, will affect the flavor, the first section of the crab feet contact with the ground, so it is more dirty, should also be removed.

8, and then finally chop the crab in two from the center, and then cut into smaller pieces according to the cooking needs can be.