Ingredients

Small female crab, salt, white wine, light soy sauce, sugar, ginger slices, peppercorns, dried red pepper, star anise, chicken powder

Method

1. First, put the crabs in water to clean them, then turn them over with salt and white wine.

2. Then pour out the sterilized white wine and drain.

3. Pour one and a half kilograms of Lee Kum Kee light soy sauce into a glass bottle, add 6 quantities of white sugar, 2 quantities of white wine, appropriate amount of ginger slices, dried red pepper, Sichuan peppercorns, star anise, and chicken powder.

4. After putting all the seasonings into the bottle, use clean chopsticks without water to mix until the sugar is evenly mixed.

5. Finally add the crab, cover it, put it outside for 2 to 3 hours, then put it in the refrigerator for a week before eating. If there is less light soy sauce, you need to take it out and turn it during the period; if it is submerged, there is no need to turn it. The amount of light soy sauce I have here is 15 crabs, which is just enough for them to be submerged.