1. Pickled crabs can be prepared with peppers, parsley, garlic, ginger, salt, boiled water, soy sauce and fresh crabs. First, the garlic, ginger and peppers are cleaned and cut, and the parsley is cut into sections. The fresh crabs peel off the cover, and then the residual crab roe is washed off. Be sure to clean it. Put the peppers, parsley, garlic and ginger into the bottom of the basin and put a layer of crabs on it. This will be more beautiful and tasty, and it will be placed repeatedly until the end, and it should not be too high, because the marinade needs to be flooded with crabs. Add some soy sauce, cold water and salt to the basin, and put more salt in the marinated food, otherwise it will easily go bad. Then stir it, dip your fingers in some juice to taste salty, and then cover the plastic wrap and put it in the refrigerator for one day.

2. Fresh ginger, star anise, dried chili, white wine, pepper and crab can be prepared. First, cut the dried chili into sections, slice the ginger, add a proper amount of white wine, and press it on the crab with a heavy object, otherwise it will run around. After the crab white wine is stirred evenly, add a proper amount of white sugar, some pepper, aniseed, dried chili and ginger slices, stir evenly, and put them in the refrigerator for one night.