raw material

Four live crabs weighing three taels each, soy sauce, Huizhou scenery wine, garlic cloves, ginger, rock sugar, pepper, salt and sorghum wine.

prepare

Wash crabs and drain water; Take one or two peppers and a catty of refined salt, stir-fry them in a pot, let them cool thoroughly, and weigh them four yuan for later use. Pat the ginger loose, take the crab, open the umbilical cover, squeeze out the dirt at the umbilical bottom by hand, add a pinch of salt and a handful of pepper, and close it. 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. Pour the soy sauce into the jar, add Huizhou Scenery Wine (or Huangshan Honey Wine), ginger, garlic cloves and crystal sugar, finally pour the sorghum wine, and cover the jar with oil paper. You can open the altar to eat in a week. The crab is yellowish in color, sweet in taste and rich in wine.