200 grams of fresh Portunus, crude salt, pepper, garlic and white vinegar.

Practice steps:

Wash the swimming crab clean, and then drain the water for later use. There are two points to note: 1 Be sure to choose fresh Portunus; 2 It must be fully drained before being used for raw pickling, and raw water can easily lead to curing failure. ;

Peel garlic into garlic cloves and pat them to pieces. Cleaning capsicum, drying in raw water, and chopping;

The containers used for pickling Portunus should also be washed and dried in raw water;

Sprinkle coarse salt on the bottom of the container first, then put it into the swimming crab, and sprinkle some coarse salt, pepper and garlic on the first floor.

Make sure that every swimming crab can be stained with coarse salt, chopped pepper and chopped garlic;

After all the yards are finished, put it aside and cover it to prevent dirt from falling in.

Then it is turned once every once in a while, which helps to marinate evenly. This step is very important,

Don't forget;

It will take about 8~ 12 hours to take out and eat. If it is marinated until the next day, it may be salty, but it will be more salty.

Safer.

Health tips:

Although raw pickled Portunus trituberculatus is delicious, people with spleen and stomach deficiency and cold must eat it carefully, otherwise it may cause diarrhea!

When eating raw pickled Portunus trituberculatus, it is better to dip it in Chili, ginger powder and vinegar, which is safer.