Ingredients: crab; Soy sauce; Vinegar; Jiang Mo; Garlic powder; sesame oil

Practice? ：

Put the live crab in cold water, keep it for more than ten minutes, and wash the sand off the crab.

Brush the crab carefully with a toothbrush, belly up, sprinkle a little salt, and steam in a steamer for about 15 minutes?

Dip sauce: Jiang Mo, minced garlic, sesame oil, soy sauce, and mixed juice is less than vinegar.

Tips:

Crabs are divided into male crabs (pointed umbilicus) and female crabs (bulbous umbilicus). How fat is the female crab yellow and how oily is the male crab?

Choosing crabs depends on the thick side, and the cream is fleshy and fat.

The most classic way to eat hairy crabs is authentic steaming.

The key to steaming crabs is to tie them well and steam them on your back, so that your legs will not fall off and the yellow will not flow.

Live crabs bought back are only fragrant when eaten on the same day (dead crabs can't be eaten), and those that can't be eaten are steamed, sealed and frozen.

Sprinkle some salt on steamed crabs to remove fishy smell and sterilize them.

Crabs are delicious, but they are cold (dipped in ginger vinegar juice can dispel cold) and have high cholesterol. It is not advisable to eat more at a time, nor to eat with tea and persimmons.