Chaoshan people like to eat pickled aquatic products, because pickled aquatic products are fresh, sweet and delicious, which are more flavor than boiling, stewing and frying.

Now I'll teach you how to do it: pickled hairy crabs in Chaoshan.

6 live hairy crabs, 50 grams of coriander and 3 red peppers.

Garlic cloves 75g ginger 10g soy sauce.

Sugar, sesame oil, 75g, high-alcohol liquor, 50g.

1

Brush the hairy crab shell repeatedly with a brush; Put the washed hairy crabs into water, add proper amount of salt to make them spit out foam and clean the stomach; Cleaning, cutting into pieces, pickling with Chinese liquor, taking out, and draining; It's best to buy female crabs, which are more yellow.

2

Shell garlic cloves, chop them and put them on a plate.

Wash coriander and red pepper, leaving coriander roots. Cut parsley, cut red pepper, and plate red pepper.

Slice ginger and then cut it into powder, which is very tasty and fishy. Put it on the plate.

three

Then, pour all the cut accessories into the dried hairy crabs. Pour in proper amount of sesame oil, sugar and light soy sauce in turn, stir well and marinate for 2 hours (it is better to put it in the refrigerator to taste better); The final product is finished, delicious and unforgettable.

Note: pickled crabs must be alive, and the liquor is preferably above 52 degrees. High-alcohol liquor can effectively sterilize and enhance fragrance. Seafood is best not to add salt and vinegar.