Little mother crab, salt, white wine, soy sauce, white sugar, ginger slices, pepper granules, dried red pepper, star anise and chicken powder.

working methods

1. Wash the crabs in water first, and then turn them over with salt and white wine.

2. Then pour out the sterilized white wine and drain it.

3. Pour a catty and a half of Lee Kum Kee soy sauce into a glass bottle, and add 6 pieces of white sugar, 2 pieces of white wine, appropriate amount of ginger slices, dried red pepper, prickly ash, star anise and chicken powder.

4. After all the seasonings are put into the bottle, use clean chopsticks to adjust them to be saccharified evenly without water.

Finally, put the crab, cover it, leave it outside for 2 to 3 hours, and then put it in the refrigerator for a week to eat. Take it out if you smoke less, and turn it over during the period; If you are immersed, you don't have to turn it over. The amount of soy sauce I have here is 15 crab, which has just been flooded.