Practice:1. Prepare a large pot of cold boiled water, then add salt and stir the salt well. Add more salt. I put in two tablespoons full of two crabs.2. Scrub the crabs carefully with a small brush. For this step, I took off the small triangular cover on the crab's stomach and squeezed out some dirt.3. Soak the cleaned crabs in brine and put them in the refrigerator for 2-3 hours.4. Take out the brine-cured crabs, remove the lids, and get a sharp knife to chop the crabs into small pieces. It is best to use a special tool to hold the crab pincers so as to break the shells and make it easier for the next tasting. 5. Find a large pot, pour the chopped crab pieces into the pot and pour white vinegar to sterilize them. At this point, it's best to get a pair of long chopsticks and keep stirring the crabs to make sure each one is coated with white vinegar, then let it sit for 5-10 minutes.6. Pour off the excess vinegar water, then pour in the high level of white wine (there aren't many choices from abroad, so I use the cheapest Red Star Erguotou), repeat the steps just now, and let it sit for 5-10 minutes.7. Pour off the excess white wine, and then pour in the soy sauce and water at a ratio of 1:1. Pour into the pot. Meanwhile add two star anise, a few peppercorns, 3-4 slices of ginger (Australian ginger is too expensive for me to put in much) and shredded green onions. Bring to a boil, then fish out the spices, ginger and spring onions, turn off the heat and allow to cool naturally.8. Cut the coriander into pieces, slice the millet into spicy segments, slice one lemon, finely mince the garlic and add it to the crab pot, then pour in the cooled sauce, stirring to mix well.9. Place the marinated crab in the fridge to chill. Tasted a piece after three hours and it was already delicious. You can also choose to let it sit overnight so that the crab is fully flavored.