Raw materials: crab, yellow wine, Jiang Mo, soy sauce, sugar, monosodium glutamate, sesame oil and balsamic vinegar.

Practice: 1. Hold the two sides of the big cover at the root of two rows of crab legs with your hands (you can't get your hands with crab pliers here), and then brush all the places you can brush with your toothbrush, such as the seams on your stomach. It would be best if you could open the umbilical cord cover and brush it inside. Brush as clean as possible before putting it in the bowl.

2. Put Jiang Mo into a small wine bowl and add cooked soy sauce, sugar, monosodium glutamate, rice wine and sesame oil. Take another small bowl and put vinegar in it for later use.

3. Cage the crab and steam it with fire 15 to 20 minutes until the crab shell is bright red and the crab meat is cooked. Prepare the seasoning in the second step when serving.

Second, matters needing attention in steaming river crabs

1, duration. Under normal circumstances, when the water is boiled and steamed for about 20 minutes, the parasites in crabs are almost killed. However, if you encounter a particularly large crab, you need to increase the time as appropriate.

2. Don't unpack and steam crabs. It is best to steam it directly after washing, otherwise most of the umami flavor will be lost.

3. If you want to steam the whole crab (the legs will not fall off), you can put the live crab in the freezer of the refrigerator and steam it directly from the water after freezing (be careful not to freeze hard).