2. Pour in salt, soy sauce, a little vinegar and a little cooking wine, and add onion (cut into sections), coriander (cut into sections) and ginger (sliced).

3. Put more salt and soy sauce. But not too salty, put it in place at once.

4. Mix well and put it in the refrigerator. You can eat it the next day!

5, crabs, shrimp crawlers, and shrimps can all be pickled. Sugar is used for refreshing, so you don't need too much.

6. If the crab is big, it should be cut and pickled, which will make it more tasty. /kloc-When flowering crabs are the fattest in 0/0, river crabs can also be pickled.