First, heat the oil in the pepper oil pan, add ginger slices, heat to 50% oil temperature and turn to low heat, add fresh rattan pepper, and cook for about 20 minutes on low heat. After the rattan pepper is boiled, add dried pepper and stir-fry until fragrant. Stay away from the fire. Oil with delay filter;

Pat the crab claws gently and rinse them with running water 15 minutes to remove impurities and fishy smell. Blanch the crab claws for two minutes, take them out and cool them. After draining, pour in white wine and marinate for one hour. Turn it a few times in the middle.

Crab pliers control the excess white wine and put it into the prepared juice. If you like hard liquor, you can add 20 grams of brandy or high-quality white wine here. Cover with plastic wrap and refrigerate overnight. Flip halfway.