1. After washing the crab, tie it tightly, put it in a pot, add water until the crab is submerged, add salt, ginger and cooking wine, heat it at high temperature for 15 to 20 minutes, and then open the lid to see if the color of the crab lid becomes bright. If it turns bright, stop fighting in two or three minutes.

2. After the water in the steamer is boiled, put the steamer on the plate and put the crab on it. Add some salt, ginger and cooking wine. 15-20 After high fire, open the lid to observe whether the color of crab shell becomes bright, and cease fire after 1-3 minutes.

3. When steaming crabs, code a layer of perilla leaves at the bottom of the plate, which can not only neutralize part of the cold but also effectively remove the fishy smell of crabs. Steamed crabs exude a faint aroma of perilla, which is very delicious without any seasoning.