The ratio is 1: 2. The method is as follows: slice star anise, fragrant leaves, dried tangerine peel and ginger, stir-fry with sesame oil for 2 minutes, add pepper if you like, then add half a catty of rice wine, half a catty of water, half a catty of soy sauce, a spoonful of salt (according to the salinity of soy sauce), 150g of rock sugar, and 5 slices of preserved plum (if any), cook for half an hour, wash and steam in a pot. After the marinade is cooked, add yellow wine (depending on the amount of marinade), one or two white wines and one spoonful of fish sauce, put the cooked crab into the marinade and freeze it in the refrigerator overnight.