1. Steamed crabs. Method: Rinse the crabs in a basin and carefully brush the outside of the crab shell with a small brush. Put an appropriate amount of water into the steamer, put the cleaned crabs into the steamer and cover the pot. Bring the water in the pot to a boil over high heat and turn off the heat after about 15 minutes. Put the crabs on a plate, pour a little rice wine, sugar, and vinegar into the minced ginger, and dip the crab meat into it.

2. Spicy fried crab. Ingredients: Live meat crab, dried chili pepper sections, Sichuan peppercorns, ginger slices, garlic slices, green onion segments, refined salt, pepper, cooking wine, dry fine starch, seafood sauce, Shuidian Fen, chicken essence, sesame oil, Sichuan peppercorn oil, chili oil, refined Oil, fresh soup; method: take the shell from the belly button of the live meat crab, remove the internal organs and gill leaves, kill the leg tips and shell edge, wash it, chop the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine . Put the pot on a high fire, heat the refined oil to 50% temperature, then coat the cut ends of the crab pieces with dry fine starch, dip them in the oil pot and fry until cooked (the crab shells will mature at the same time). Add additional oil to the pot, heat it to 40% oil temperature, add dried chili knots, stir-fry Sichuan peppercorns until fragrant, add fresh soup, cook for a while, then add ginger, onion, garlic, sea crab, and finally add refined salt, cooking wine, seafood sauce, After the chicken essence is cooked for about 2 minutes, thin the gravy with water starch, and finally add sesame oil, pepper oil, chili oil, and pepper, stir well, and serve on a plate.

3. Scallion oil crab. Method: Wash the crabs, add ginger slices and scallions and steam until cooked. After the crabs are steamed, remove the sharp ends, then cut them and place them on a plate. Add salt, sugar, monosodium glutamate and light soy sauce to the steamed soup. Stir well and pour it into the plate. Then put minced ginger and garlic on the crabs. Sprinkle with chopped green onions. Pour oil into the pot, turn on high heat, wait until the pot starts to smoke, then pour it directly on the green onions. Features: The aroma of scallions soaked into the plump crabs makes your mouth water just thinking about the taste.