Three-pointed crab is named after its three reddish-brown spots on its back. There are milky halos around the spots. The head's breastplate is shuttle-shaped and its body is green-yellow. The meat is sweet and sweet.
Three crabs
1. Crabs are put into ice cubes for 1-3 minutes. Crabs are better after coma.
2. Pierce the scissors into the mouth of the three-point crab and poke it to the bottom so that the three crabs die.
3. Take advantage of scissors to open up the body of three crabs, and let the abdomen shell of the three-point crab separate from the body.
4. Use scissors to cut the body of the three-point crab in half.
5. Remove the feathery crabs on both sides of the crab by hand.
6. Finally, remove the internal organs near the mouth of the crab shell.
Three-point Crab's Practice: Three Crab Eggs
Material: 2 crabs, 4 eggs, 200g of water, a little salt
practice
1. After the three-point crabs are cleaned, they are cut into large pieces and placed in a deep steamer.
2. After the eggs are broken up, add water and salt, mix well and pour into a steamer with three crabs and steam in the steamer for 10 minutes.
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