Tools/materials: steamed hairy crabs (2 males and 2 females), ginger slices (1), star anise (3), cinnamon bark (1), fragrant leaves (3), Chinese prickly ash (20-30), fennel (about 5g), preserved plum (20) and dried tangerine peel (20).

1, prepare the required materials.

2. The hairy crabs are steamed first.

3. First put ginger slices, star anise, cinnamon, fragrant leaves, fennel, preserved plum and dried tangerine peel into the pot.

In April and June, add fresh soy sauce and cook in a pot.

5, turn to the torch and cook the rock sugar almost, then add the carved wine to boil and turn off the fire immediately. Finally, add pepper and cover the pot for later use.

6. Take the star anise out of the cooked juice, pour it into a crab container, add fresh lemon slices, seal it, let it cool and put it in the refrigerator for 24 hours, then serve.