deadgnat

I usually clean the crabs before cleaning-I don't like the idea of the meat I'm eating stewing with all the crap and guts inside the body-it tends to make the meat a bit more bitter. To kill/clean the crabs, I usually just grab one section of legs from behind so the crab is facing away from me, I place it on the edge of the sink, and just lift off the top shell-you have to tug a bit, but it comes off pretty easily. With the top shell off, they can't see anything, so you probably won't get bit, but you might want to wait a few minutes if you don't flailing limbs. If you're lazy, steam the crabs, then serve with a dipping sauce that's equal parts minced ginger, soy sauce, and rice wine.

From what I remember, you marinate the chicken with shaoxing wine (or sherry) and soy sauce, top it with some ginger slices and green onions, then steam it. After it's done, then you soak it in a solution of Shaoxing wine and sugar (1-2 teaspoons per cup of wine), cover it and let it soak in the fridge for 24 hours. If you use mirin as a substitute, add some salt to the wine soak.

For drinking straight, cuervo reserva is pretty good-I've tried it as a mixer, but it doesn't work too well for that. El Tesoro Paradiso is a very good all around, but it's fairly expensive (best price I've found was $85 at costco in LA when I was there). Otherwise, Sauza Triada is a good substitute.