Tip: Crabs are full of energy. Before untie the rope, let the crab blow air conditioning, because the crab is afraid of cold, and after blowing air conditioning, its vitality is reduced and it is easy to cut.
2. The edges on the left and right sides of the crab are the weakest and softest parts. You can peel off the crab's shell against the edge of the table.
3. After peeling off the shell, clean the food bag attached to the center of the shell.
4. Then remove the long netted crab gills (as shown in the red circle), and pay attention to the fact that the crab gills must be cleaned up, so that there will be no bitterness. Then clean the outer and inner layers of the crab with a brush.
5. Peel off the triangular or peach-shaped belly of the crab. This is where crabs excrete. If you are worried that the cleaning is not clean enough, peeling off the belly shell is the easiest way.
6. Then chop off the crab claws with a knife and beat them with the back of the knife to make cracks.
Tip: After the crab claws are cracked, they will not burst when steaming.
7. Then chop off the tentacles of the crab's head and feet in the first section. Because the crab head has a bitter taste, it will affect the taste. The crab feet in the first section are very dirty, so they should be removed.
8. Finally, cut the crab in half in the middle and cut it into smaller pieces according to the needs of cooking.