Crab approach

The key to steaming crabs is bundling, retorting, leg failure, yellow failure. The crabs bought will only smell that same day. They're starving and thin. The most classic way to eat crabs is in fact steam, and the rest is spoiled and bad for cooking crabs. Before steaming, clean it up, either in the water basin or under the floating water, with brushes to wash crabs all over their bodies, and all around their corners. Be careful not to be eaten off by crabs, so, like me, brush crabs like this, though hard, but safe. After the crab is cleaned, a full amount of water is burned in the steam pan and then evaporated. To be simple, there's also the point -- crabs can be 8-10 minutes by size, and the biggest crab can be cooked for 15 minutes, otherwise it'll be long, old and yellow will fly out; and at the core, crabs will have to be strapped and evaporated on their backs, so that their legs will not fall off, yellow will not come out, remember