Ingredients: 8 fragrant leaves, 4 star anise, 20 ginger, carved 1l, 2 cinnamon, 600g rock sugar, 800g soy sauce, 30 Chinese prickly ash, 30 fennel and 5 dried tangerine peel.

1. Choose hairy crabs, not too big and not delicious, about 3 Liang is the best. 2. Put all the raw materials except yellow rice wine into the pot, heat for 10 minute with low fire, and stir slowly. After turning off the fire, add yellow wine and continue stirring until the rock sugar is completely melted and cooled. 3. Steamed crab belly is facing up, turn off the fire 10 minute to cool.