crab preservation methods: 1. refrigerator preservation (preservation time: about 3 days). Choose a vigorous crab, tie the crab's feet and gates to reduce the physical consumption of the crab, and then put it in the freezer of the refrigerator and cover it with a wet towel for preservation. When eating every day, choose the ones with insufficient vitality first, and the crabs with sufficient vitality can continue to be preserved. The way to distinguish whether the crab is energetic or not is to touch the crab's eyes with your hand and eat it first if it is not sensitive.
2. Plastic bucket/basin storage (storage time: about 7 days). Prepare a plastic bucket/basin with a height of 3-5 cm. The inner wall of the plastic bucket/basin is smooth and difficult to escape. Put crabs in it, don't stack them; Then add water to half the height of the crab's body to keep it moist. Don't bury all the crabs. If the water is too deep, the crabs will die of suffocation due to lack of oxygen. Don't cover the bucket/basin, check it every day, eat the crab with insufficient vitality in time, and keep it in this way. When the temperature is not high, it can be kept for more than 5 days.
How to kill the crab: 1. Take chopsticks and poke them directly between the eyes of the crab, and turn them out slightly, so that the crab is in suspended animation, but the meat quality remains fresh and delicious.
2. The edges on the left and right sides of the crab are the most fragile and soft parts. You can peel off the shell of the crab by leaning against the edge of the table.
3. After peeling off the shell, clean up the food bladder adhered to the center of the shell.
4. Remove the long netted crab gills again, and pay attention to the fact that the crab gills must be cleaned so as not to have bitter taste. Then use a brush to clean the outer and inner layers of crabs.
5. Peel off the triangular or peach-shaped abdomen of the crab, which is the excretory place of the crab. If you are worried that the cleaning is not clean enough, peeling off the abdominal shell is the simplest method.
6. Then take a knife and chop off the crab claws, and slap the crab claws with the back of the knife to make cracks.
7. Chop off the tentacles of the crab head and the first leg of the crab. Because the crab head has bitter taste, it will affect the taste. The first leg of the crab is dirty because it touches the ground, so it should also be removed.
8. Finally, cut the crab in half and cut it into smaller pieces according to the needs of cooking.