Rinse the swimming crabs with water and wipe off excess water. Remove the crab claws, make a cut at the belly to easily pull out the crab body, and remove the gills and mouth. Cut the crab body into four pieces along the body lines. Only the first two sections of the small crab legs are kept, and the rest of the meat is cut off directly to make it easier to marinate. Add ginger and garlic slices, chili, two spoons of white wine, and 2 spoons of salt to the bowl, add to the crabs, and mix well. Put it in a jar or crisper and store it in the refrigerator for 2 days before eating.

1. Rinse the swimming crabs with water and wipe off excess water. Remove the crab claws, make a cut at the belly to easily pull out the crab body, and remove the gills and mouth. Cut the crab body into four pieces along the body lines.

2. Only the first two sections of small crab legs are kept, and other meat is cut off directly to make it easier to marinate.

3. Slice the ginger and garlic, and cut the pepper into sections. Add ginger and garlic slices, chili, two spoons of white wine, and 2 spoons of salt to the bowl, add to the crabs, and mix well.

4. Put it in a jar or crisper and store it in the refrigerator for 2 days before eating.