After washing the crabs, put them into the steamer, making sure that the shells are facing down and the stomachs are facing up. This is to prevent the loss of soup and keep it fresh. The water steamed out with the lid down will stay in the lid, not lose nutrients. Then sprinkle the salt evenly on the crab, don't put monosodium glutamate, cover it and steam it over high fire. After the water is boiled, you can see that the crabs are all red. Just cook them in medium heat for 10 minutes, and the small crabs will cook for 8 minutes. It's best to buy live or fresh crabs, and cook dead crabs for a long time. If you feel uneasy, you can use the simplest test to see if it is mature. Open the lid of the crab and see that the meat in the lid has solidified, which means it is completely cured. Don't knock on the lid to see if it is cooked. Knocking on the door is just to check the weight and freshness of crabs. I come from Dalian and know a lot about seafood. When eating, you must cut ginger foam in advance, add aged vinegar and cooking wine, and put less sugar. Don't put monosodium glutamate, it will destroy the freshness of crabs. Eat while dipping in the seasoning, and don't put too much else. Clean your mouth to prevent diarrhea.