1, before steaming crabs, first use a small brush to clean the crab shells and crab legs, and put into the water to raise half a day, so that the exhaust net abdominal dirt, can be used before steaming will be the appropriate amount of white wine poured on the live crabs slightly marinated in the flavor is better.

2, steamed with a rope before the crab chelipeds tied, to prevent the process of steaming chelipeds off, crab oil out of the crab, if the whole crab wrapped in straw is more able to maintain the fresh aroma.

3. Wash them first. Put some water, ginger, green onion and cooking wine in the pot. Put the crab into the pot again and cover it, it is better to press it with a heavy weight. Finally then turn on the fire, about thirty minutes to eat. Eat with vinegar and ginger.

4, rinse with water, directly on the cage with high heat steaming, steaming, the pot put a few pieces of ginger. It is best not to cut off the rope tying the crab, but tied to steam, steamed before serving, and then cut off. In this way, you can keep the integrity of the product, to avoid some fierce crabs in the process of steaming "fight" to break the big pincers. In order to be safe, the time should be a little longer, turning red before turning off the fire. Crab is cold in nature, so be careful when eating it and don't eat more than one at a time. It's best not to eat leftover crabs overnight.

5. The sauce varies according to your heart, but vinegar and garlic are indispensable. You can also add some spiced wine or sugar, and even some green and red pepper shreds.