1, vinegar: There are many kinds of vinegar, and you can choose it according to your own preferences with crabs. Rice vinegar has a strong smell of rice, old vinegar has a strong taste, Zhejiang vinegar is refreshing, and white vinegar is strong, all by yourself.

2, ginger: ginger is pungent and warm, and it is an indispensable raw material for Chinese cooking. When cooking fish, shrimps and crabs, people are used to putting some ginger, which can play the role of detoxification, sterilization and cold. Ginger is also a must-have in the crab season every year. Generally, it is not put when cooking. Instead, it is chopped into Rong and added to vinegar, dipped in crab meat, or made into a cup of hot brown sugar ginger tea, which can not only drive away the cold of crabs, but also warm the stomach and help digestion.

3. Perilla frutescens: Perilla frutescens leaves are pungent and warm, and have the effects of publishing, dispelling cold and regulating qi. When steaming crabs, you can put a leaf of Perilla frutescens under it, which can detoxify the crab and reduce its coldness. Even the crab meat has a faint plant aroma after steaming.

4. Sprinkle some yellow wine when steaming crabs, which can not only make the crab meat fresh and tender, but also alleviate some discomfort caused by eating crabs. This is because the alcohol in yellow rice wine has the function of removing fishy smell and relieving boredom, and can give off the unique aroma of food through the volatilization of alcohol.