1. Method 1

Prepare a container, preferably a jar. The size depends on the number of pickled crabs. After pickling, you need to put it in the refrigerator, so be sure to find one. Containers that have a place in the refrigerator. Prepare the auxiliary ingredients, salt, ordinary ones. Slice a piece of ginger, tie ten chives into knots, and a little cooking wine. It is better to have Huadiao or mixed with wine. There are dozens of peppercorns and several aniseed petals. Boil a pot of boiling water, put all the above ingredients in, bring to a boil, and let cool. If you like the wine to have a medium-to-strong flavor, wait until it cools before adding the wine. The amount of salt depends on your personal taste. If you are not sure, just marinate it for 7 days and try it. Take a look and add salt. Just put the crabs in the prepared brine. The water should cover the crabs. Do not put them in when the brine is very hot. Put them in after the brine has cooled down. Cover the lid and put it in the refrigerator. After 7 or 8 days You can taste it. If it's too salty, just add cold boiled water.

2. Method 2

Prepare Erguotou, fresh crab claws, and auxiliary ingredients: ginger, dried red pepper, red pepper, pepper, coriander root, and aniseed. Put an appropriate amount of water in the pot, add the aniseed pieces, and put other auxiliary ingredients into the pot. Pour in Erguotou high-quality wine and bring to a boil, then let cool and set aside. Clean the crab claws. Drain the water or dry it with kitchen paper, put the crab claws into a container, and pour in the boiled seasoning water. Cut the fresh green pepper and beauty pepper into sections with a diagonal knife, seal and refrigerate for one day. After the taste is absorbed, remove the crab claws, mix well with light soy sauce and green and red pepper sections, and serve.

3. Method 3

Put an appropriate amount of water in the pot and add the aniseed pieces. Put other accessories into the pot. Pour in Erguotou high-quality wine and bring to a boil, then let cool and set aside. Clean crab claws. Drain or pat dry with kitchen paper. Put the crab claws into a container and pour in the boiled seasoning water. Cut fresh green peppers and bell peppers into sections with a diagonal knife. Seal and refrigerate for one day. After the taste is absorbed, take out the crab claws, mix them with light soy sauce and green and red pepper segments, and the marinated raw crab claws are completed.