1, when choosing crabs, choose fresh crabs with complete claws and strong activity. If it is not particularly fresh, sometimes crab roe will flow out when steaming, mostly light crab roe juice.
2. Fix the claws of crabs with rubber bands or strings to prevent them from crawling;
3. Key points: When the crab is steamed in the pot, the belly of the crab is facing up and the back is facing down, so that it is heated evenly and the mature crab roe remains in the shell;
4. The amount of water left at the bottom of the steamed crab pot. Not too much, at least two centimeters away from the drawer, because too much water will cause the crab to jack up when the water is boiling, and even the crab yellow should be cooked;
5, steaming time, generally controlled within ten minutes, should not be too long. Because crabs, whether sea crabs or river crabs, are not suitable for cooking for too long, and if they are cooked for too long, they will lose their delicious taste with steam.