1. Cut off eight feet of hairy crabs, including two pliers. After cooling, the meat inside will automatically separate from the crab shell, which is easy to be pulled out or even sucked out, so save it for the last.

2. Remove the crab cover (that is, a small cover on the navel of the crab, the male crab and the female crab have different shapes) to facilitate the opening of the crab cover;

3. Eat the crab cover first, dig out the crab stomach in the middle with a small spoon, and gently suck out the crab yellow wrapped outside. Be careful not to suck it in through the crab's stomach with a triangular cone in the middle and discard it;

4. After eating the crab cover, it's the crab's turn. First, cut off the extra crab feet, mouth and lungs with scissors;

5. Pick out a hexagon in the middle of the crab with a spoon handle, which is the heart of the crab and discard it;

6. Pour some vinegar on the crab with a small spoon, and then eat the crab paste of the crab;

7. Break the crab in half, and you can see the filamentous crab meat at this time. As long as it is torn along the crab's foot, the crab meat can be removed. Eat clean crab shells, complete and bright;

8. Cut the crab leg into three sections with scissors, and the last crab toe can be used as a tool. First poke out the meat in the middle section of the crab leg with a thin toe, and then poke out the meat in the front section of the crab leg with a thick toe;

9. Divide the crab claws into three sections. In the first two paragraphs, you can cut the crab shell directly and scoop out the meat with a spoon. The trick of the last pliers is to cut both sides, and then break the two pliers feet in the opposite direction by hand to completely separate the pliers shells;

10. Although the crab shells eaten in this way may not be completely restored to the shape of crabs, they are well laid out without leaving any silk. Wash your hands after eating crab shells, drink a cup of warm ginger tea and eat a hairy crab at a meal, which makes you feel full.

Nutritional value of hairy crabs;

Crabs are rich in nutrition. According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, invigorating qi and regulating stomach, promoting digestion, dredging meridians, clearing heat and removing blood stasis. Crab meat is salty and cold, which has the functions of clearing heat, removing blood stasis and nourishing yin, and can be used to treat traumatic injury, tendon injury and fracture, allergic dermatitis, etc. Crab shells are calcined and mixed with honey. External application can treat wasp sting or other nameless swelling. Crab meat is also a natural tonic for children. Regular consumption can supplement high-quality protein and various trace elements. Crab meat contains many vitamins, among which vitamin A is higher than other terrestrial and aquatic animals, vitamin B2 is 5-6 times higher than meat, 6- 10 times higher than fish and 2-3 times higher than eggs. The content of vitamin B 1 and phosphorus is 6- 10 times higher than that of common fish. Every 65438 000g of crab edible part contains 65438 07.5g of protein, 2.8g of fat, 65438 082mg of phosphorus, 65438 026mg of calcium and 2.8mg of iron. Crab shell is not only rich in calcium, but also contains crab red and crab yellow