Live white crab or Portunus trituberculatus

Seasoning pepper, salt, monosodium glutamate, sugar, wine, pepper, rice vinegar, onion and ginger.

Production ① Boil pepper, salt, monosodium glutamate, sugar, wine and pepper, cool and add rice vinegar. (2) the onion is knotted and soaked in the cooled feed water together with the ginger slices. ③ Wash the crab with cold boiled water and smash it with crab tongs. First, remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a small hexagonal white block in the middle of the crab's abdominal cavity (this thing is cold). Divide the crab into four. (4) Dip the divided crab pieces into the wok. If there is red paste, they can be dipped together and eaten immediately after one day.

it is suggested that ① for every 5g of crab, about 1g of salt is needed, and the amount of water shall be subject to covering the crab blocks. Because this dish is eaten raw, it is best to accompany it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit for a few hours after eating to avoid poisoning. ③ If you feel unwell after eating, you can mash ginger into juice and take it, or take it after frying ginger and perilla leaves to detoxify.