1. Pinch both sides of the large cover at the roots of the two rows of crab legs with your hands, brush all the areas several times with a toothbrush, brush and rinse at the same time. After washing, put it in clean water and spit for about 1 hour.
2. Put an appropriate amount of water in the steamer, put the prepared ginger slices into it. After the water is boiled, put the cleaned crabs in the steamer and steam for about 15 minutes on medium heat (put the crabs reversed to prevent yellowing)
3. When the crab shell is bright red and when the crab meat is mature, turn off the heat, put the vinegar, raw oil, garlic, and sesame oil in a plate before serving.
Tips:1. Crabs cannot be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; eating crabs without cold drinks can cause diarrhea;
2. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their coldness. Crabs can be used to steam, boil, deep-fry or make snack fillings;
3. When steaming crabs, they should be tied up to prevent legs from falling off and yellowing after steaming;
4. Do not eat dead crabs.
