How to pickle salted crabs?

Step 1: break the navel of the crab, brush it with a toothbrush and rinse it, so as not to miss any corner.

Step 2: Open the crab cover (carapace) and put it aside, and take off the crab gills on both sides. People who are afraid of cold can also take out the crab heart in the middle, also called the crab hexagonal plate. We don't usually take out crabs. )

Step 3: Clean the mud bag (inside the mouth) of the crab. Some people call this crab stomach.

Step 4: chop off the sharp corners on both sides of the shell.

Step 5: Chop off two big crab claws. Its title should be called: Chelate.

Step 6: put the knife rest on the crab chest, pat the back of the knife with your left hand, and cut it piece by piece with a little force. Eating at home is generally not cut. )

Step 7: pat it into a plate with the meat facing up and sprinkle with monosodium glutamate.

Step 8: Pour in the yellow wine (I used the old carved wine).

Step 9: Let it stand for ten minutes before eating.

Data expansion:

1, preferably live female swimming crabs with cream. Of course, this thing can meet different demands. The next best thing is to use frozen crabs, which take longer to marinate than live crabs and taste worse than live crabs. ?

2. The curing container should not be too big. It's best to put down the crabs and have a little spare time, so that the salt concentration will be ideal. ?

3. Generally, 12 hour is enough at most. Cann't marinate for a long time, otherwise it will become a "crab with no taste in salt water." Just kidding, it's extremely salty. Take it out quickly after pickling and put it in a fresh-keeping bag for freezing. ?

4, this dish is eaten raw, it is best to eat with wine, dipped in ginger vinegar juice, sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. ?

5. If you feel unwell after eating, you can mash ginger into juice, or fry ginger and perilla leaves to detoxify.