Practice: 1. Prepare a large pot of cold water, then add salt and stir the salt evenly. Add more salt. I put two crabs full of two tablespoons. 2. Carefully scrub the crab with a small brush. In this step, I took off the small triangular cover on the crab's stomach and squeezed out some dirty things. 3. Soak the washed crabs in salt water and put them in the refrigerator for 2-3 hours. 4. Take out the crab marinated in salt water, uncover the crab cover, and find a sharp knife to chop the crab into small pieces. It's best to clamp the crab claws with special tools, so as to break the shell and facilitate the next taste. 5. Find a big basin, pour the chopped crab pieces into the basin, and pour in white vinegar for sterilization. At this time, it is best to find a pair of long chopsticks, stir the crabs all the time, make sure that each crab is stained with white vinegar, and then let it stand for 5- 10 minutes. 6. Pour off the excess vinegar water, then pour it into high-alcohol liquor (there are not many choices abroad, so I use the cheapest Red Star Erguotou), repeat the previous steps, and then let it stand for 5- 10 minutes. 7. Pour off the excess liquor, and then pour the soy sauce and water into the pot according to the ratio of 1: 1. At the same time, add two star anise, a few pepper, 3-4 slices of ginger (I don't put Australian ginger very much) and shredded onion. After boiling, remove the spices, ginger and onion, turn off the fire and cool naturally. 8. Cut the coriander into sections, cut the millet into spicy sections, slice a lemon, cut the garlic into minced garlic, put it in a crab pot, then pour in the cold sauce and stir well. 9. Put the salted crab in the refrigerator. I tasted a piece three hours later, and it was delicious. You can also choose to let it stand overnight to let the crabs taste completely.