How to pickle salted crabs?

Material: 750g crab.

Seasoning: salt 15g.

5 g pepper

5 grams of ginger

250 grams of yellow rice wine

Soy sauce 15g

5 grams of sugar

1. Wash and drain the crabs.

2. Take one or two peppers, one catty of refined salt, stir-fry in the pot, let it cool, and weigh four dollars.

3. pat the ginger loose, take the crab and open the umbilical cover, squeeze out the dirt at the bottom of the umbilical cord by hand, put a pinch of salt and turn off the pepper. Then break off the tip of a crab claw, stick it in from the upper part of the umbilical cap, and put it in a small jar.

4. Pour the soy sauce into the jar, add Huizhou Scenery Wine (or Huangshan Honey Wine), ginger, garlic cloves and rock sugar, and finally pour the sorghum wine, and cover the jar with oil paper.

5. You can eat at the altar in a week. The crab is yellowish in color, sweet in taste and rich in wine.