Red paste crab (drunken crab) main ingredients live white crab or swimming crab seasoning pepper, salt, monosodium glutamate, sugar, wine, pepper, rice vinegar, onion, ginger. Production ① Boil pepper, salt, monosodium glutamate, sugar, wine and pepper, cool and add rice vinegar. (2) Onions are knotted and soaked with ginger slices in cooled feed water. ③ Wash crabs with cold boiled water and crush them with crab tongs. First remove the cover, remove the cheek feathers on the side and the sandbags in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity (this thing is cold). Divide the crab into four parts. (4) Immerse the divided crab pieces into a wok. If there is red paste, you can dip it together and eat it immediately after one day. It is suggested that (1) for every 500g of crabs, the salt should be about100g, and the amount of water should be based on the crab pieces. Because this dish is eaten raw, it is best to mix it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. (3) If you feel uncomfortable after eating, you can pound ginger into juice, or take it after frying ginger and perilla leaves to detoxify.