1. Cut off eight-foot hairy crabs, including two pliers. After cooling, the meat in them will automatically separate from the crab shell, which is easy to be poked out or even sucked out, so save it for the last. Take off 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.

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

3. Pick out a hexagon in the middle of the crab with a spoon handle, which is the heart of the crab and discard it; Scoop some vinegar on the crab, and then eat crab paste.

4. 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. Eating clean crab shells is complete and translucent.

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

6. Divide the crab pliers into three sections. The first two paragraphs can directly cut the crab shell 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, so that the pliers shells are completely separated.