1. Take the crab out of the bucket first, and hold on to your left and right feet when you take it.

2. Put away the crab's two big pliers, and put the claws in the palm of your hand as shown in the figure.

3. Take a hemp rope, cotton rope, or straw rope and tie the crab from left to right. When tying, tighten the rope to prevent the tongs from coming off, and then tie it around from top to bottom. If you are worried that the binding is not firm, it is enough to tie it twice separately.

4. Then tie the knot and cut the rope, and a big crab will be tied.

Steamed live crabs can be knocked unconscious with the back of a knife or boiled in water, and crabs can be caught and thrown into boiling water. If sea crabs are used, wash them with clear water. If it is a crab, put it in a clear water basin first, and then brush it with a brush several times until the sediment is washed away.

Before steaming crabs, clean the crab shells and legs with a small brush, soak them in clear water for half a day, and drain the dirty things in your stomach. Before steaming, you can pour a proper amount of white wine on the live crabs and marinate them slightly, which will taste better.

Tie the crab's paws and feet with rope before steaming to prevent them from falling off and crab oil from flowing out during steaming. If the whole crab is wrapped in straw, it will keep fresh and fragrant.

Wash it first. Put some water, ginger, onion and cooking wine in the pot. Put the crab in the pot again and cover it. It is best to press it with a heavy object. Finally, open a big fire and burn for about 30 minutes to eat. It is better to eat vinegar and ginger together.

Rinse with water, put in a cage and steam over high fire. When steaming, put a few slices of ginger in the pot. It is best not to cut the rope that binds the crab, but to tie it and steam it before serving, and then cut it. This can not only maintain the integrity of the product, but also prevent some fierce crabs from "fighting" and breaking their pliers during steaming. To be on the safe side, turn off the fire for a little longer when the light is red. Crabs are cold, so be careful when eating, and don't eat too much at a time. It is best not to eat the remaining crabs at night.

Sauce varies from heart to heart, but vinegar and garlic are indispensable. You can also add some fragrant wine or sugar, and even add some green pepper.