Remove and drain. Prepare the seasonings - salt, sugar, 500 grams of rice wine, dark soy sauce, vinegar, white wine and chicken essence, ginger, garlic, chili, peppercorns, star anise, and cinnamon. Put all these seasonings into a large bowl and stir evenly.
Put the small crabs into the vessel. Pour in the seasonings and seal. Place in refrigerator. Marinate for 24 hours. Ready to eat.
Crab is a crustacean of the order Decapoda, Brachyuridae, especially the species of the Brachyuridae family. It also includes other types, such as the Waiwei tribe, which has about 4,700 species. Its distribution is found in all oceans, rivers and land.
The tail of crabs is different from other decapods (such as shrimps, lobsters, crayfish), curled under the chest, and the carapace is usually broad. The first pair of thoracic legs are specialized as chelipeds.
The species of Portunidae, and some other types, swim with flat, paddle-like appendages, making their movements dexterous and having large, powerful pincers. Our country is very rich in crab resources, among which the hairy crabs produced in the lower reaches of the Yangtze River are Taihu Lake hairy crabs, Gaoyou Lake hairy crabs, and Yangcheng Lake hairy crabs.