2. After washing, hold down the crab with one hand, put the scissors into the crab's mouth with the other hand, poke it to the end, then lift it up hard, lift off the lid and die.
3. Put the crab's belly up and chop it from the middle with a knife (don't split the crab's lid in half and keep it for decoration). If it's cut off, it's almost done, then break the crab shell, take out the internal organs and rinse it with clear water (be careful not to wash the crab meat away when washing).
4. Cut off the washed crab at the joints with a knife (the knife is better here), and clamp off the crab with the back of the knife, not too hard.
The sweet and sour fish is beautifully shaped and has a good meaning of "fish leaping dragon door" Oh, the fried fish meat is burnt on the outside and tender on the inside, with the sweet and sour