Scrub with a toothbrush, and then claw out the crab with a knife corner. Cut off the tip of the crab claw, then scrub it, tear off the navel of the crab's mouth, and tilt it with the corner of the knife in the opposite direction of the mouth position, then you can separate the lid from the body, clean up those gills and dirty things, change the knife to a small plate, rinse the lid, find a sandbag in it, throw it away, then clean the crab claw, and knock it with a knife. If it is easy to cook and eat, it is recommended that you steam the big crab. If the crab is cleaned, it will be best to wrap it around. The experiment proves that the wrapped crab is steamed to look good, Put yellow rice wine, ginger slices and pepper in water, boil fine shredded ginger and apple vinegar, put the crab on the lower surface and put three slices of ginger under the upper surface, and steam for fifteen minutes. If it is not too big, stir-fry the onion and ginger, stir-fry the crab material, and stir-fry the crab with a few pieces of garlic and Chili sauce ingredients. Take raw rice wine and powder. Clean the crab's feet, knock the crab with the back of a knife a few times, put it in the oil pan and fry the garlic in half, and it is best to fry it golden. 3. Put the fried crab with ginger, white garlic and sau Stir-fry garlic salt until fragrant, then sprinkle a little rice wine, add more onion leaves, stir-fry with a little raw powder, and cover the pot for a while. Then serve the crab in the typhoon shelter. Wash the crab, remove gills, and cut it in half to pick out the yellow in the crab cover for later use. If you like to cook it with a cover, you must remove the crab stomach, pour a little more oil in the clean pot with bitter taste, and then turn to medium heat. The crab will be fried and fried until the crab shell cracks, and then take it out of the pot for later use. Leave a little extra oil in the pan.