1. 1 blue crab, appropriate amount of chopped coriander, 200 grams of Huadiao wine, 20 grams of Maggi fresh soy sauce, 30 grams of light soy sauce, 50 grams of sugar, and 10 grams of ginger paste.

2. Brush all parts of the live mud crabs under running water and freeze them before killing them. Wash them again carefully under running water and drain them on kitchen paper.

3. For convenience of eating and deliciousness, the crab claws should be smashed first.

4. Put all the seasonings into a bowl and mix thoroughly.

5. Remove the crab cover and legs, and put the crab legs under the crab cover. Remove the gills from the crab body, cut it in the middle, slice it into layers along the crab legs, and then garnish each piece of crab body with crab roe.

6. Soak in Huadiao wine juice and steam in a steamer for 8 minutes.

7. Take out of the pan and sprinkle with coriander.