Cooking Steps

1. 

   Step1:First break off the crab's navel.

2. 

   Step2:Use scissors to cut off the 8 feet and 2 pliers of the crab. After cooling, the meat should be separated from the crab shell. It is easy to be ejected or sucked out, so it should be kept for the last time.

3. 

   Step3:Then remove the crab shell.

4. 

   Step4:Pour some ginger vinegar juice into the crab shell. Eat the crab roe. Remember, there's a triangular cone under the mouth of the crab. It's the crab's stomach. It's inedible.

5. 

   Step5:There is a hexagonal plate in the middle of the crab. It's the heart of the crab. It's cold. It can't be eaten.

6. 

   Step6:Use scissors to cut off the extra mouth and lung (the eyebrow like part on both sides of the body).

7. 

   Step7:Pour some ginger vinegar on the crab with a small spoon. Then eat the crab roe and crab cream. Then break the crab into two parts.

8. 

   Step8:Take out the meat from the crab and eat it. The shell is translucent.

9. 

   Step9:Use scissors to cut crab legs into three sections. The last section of crab toes can be used as tools.

10. 

    Step10:Use the thick end of the crab's toe to push out the meat in the front part of the crab's leg. As for the crab tongs, use the scissors to cut the two sides, and then break the two claws in the opposite direction to separate the crab tongs.