Ingredients: floret crab, garlic, chilli padi, sugar, salt, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil, pepper oil.

1: Kill the small flower crabs and wash them clean.

2: Add water to the pot and bring to a boil, put the floret crabs in and cook with a lid.

3: Boil and cook for 1 minute.

4: Remove and drain the water.

Now prepare the seasoning: 1: Remove and chop the garlic and finely chop the chili padi (other chili peppers are also acceptable, I like to use chili padi).

2: Place minced garlic and chilli padi in a bowl.

3: Add sugar, salt, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil, and pepper oil (you can omit this), mix well and set aside.

4: Cut the floret crab in half with a knife, and tap the crab claws gently with the knife to make the crab easier to eat.

Place the prepared floret crabs in a large basin, add the seasoning and mix well, then put it in the refrigerator for a few hours before eating.

The cold floret crab is ready. When eating, you can add some chopped green onion or coriander and mix well, or you can eat it directly without adding anything.

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Tips: People with colds, fever, stomachache, and diarrhea, people with digestive tract inflammation or ulcers, cholecystitis, gallstones, and active hepatitis should not eat crab; people with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should not eat crab.

People should eat less or no crab roe, and they should not eat too much crab meat.

People with allergies should also not eat crab.

Crab meat is cold and cool, and has the function of promoting blood circulation and removing blood stasis, so it is not good for pregnant women, especially crab claws, which have obvious abortion effects.