2. Add various seasonings to the soy sauce cooking wine, boil it and let it cool for later use.
3. Wash the crabs, put them in a container, let them stand for 15-30 minutes, and drain the water.
4. Add yellow rice wine and white wine, the ratio is about 2: 1, yellow rice wine 2 and white wine 1, cover, and let it sit for 15 minutes. The main purpose of this step is to disinfect and choke crabs, so the amount of wine need not be too much, just the right amount.
5. Pour out part of the wine added in the last step. The smell of wine is too strong, which affects the taste. Then add the cooled soy sauce soup. When the crabs are all over, add some onion and ginger, cover them, put them in the refrigerator and let them stand for more than 3 days.