10 live female crab with 500ml of 3-year carved wine.

Distiller's grains (or high-alcohol liquor) 100ml crude salt 100g

Zanthoxylum bungeanum 10 capsule, 5 pieces of dried tangerine peel.

Plum 8 grains of water

Ginger 10 sealed can

Practice of raw pickled drunken crab

Step 1

Brush the surface of the crab with a brush, lift the tail to squeeze out the dirty things, rinse them with clear water and put them aside to control the water; Rinse the sealed jar with clean water and let it dry.

Second step

Take an oil-free pan, add appropriate amount of water, salt and pepper, boil to form concentrated brine, and let it cool for later use.

Third step

Take a dry and sealed jar, put a part of dried tangerine peel, dried tangerine peel and preserved plum at the bottom of the jar, closely stack the river crabs in the jar one by one, pour concentrated brine, pour all the carved wine, add the remaining dried tangerine peel, dried tangerine peel and preserved plum, and finally pour distiller's grains or highly curved sealed jar. Put it in the refrigerator and it will take about 15 days to open the can.