1.

Tie the hairy crabs with straw ropes, steam them in cold water for 20 minutes, and steam them in hairy crabs for 15 minutes.

2.

Cut the top of the orange into a sawtooth shape with a knife, dig out the pulp of the orange, and leave the orange juice for use.

3.

Shell crabs and take crab meat, so-called whole crab powder.

4.

Stir-fry the whole crab powder in a wok for about three minutes, and add appropriate amount of Jiang Mo, sugar, orange juice, water starch, salt and yellow wine.

5.

Fill the fried whole crab powder into the planed orange and cover it with an orange cover.

6.

Vantage steamer JZD33-Z3B is preheated to 100℃, then oranges wrapped in tin foil are put in and steamed for 3-5 minutes.