1, put? Slice ginger, soak garlic, cut pepper in the middle, and mince coriander.

2. First, peel off the lid of the fresh crab you bought, and you don't need the whole lid (although the lid is edible, considering that some people are still afraid of bacteria, some don't need to put it on this lid at all). ? Then wash off the residual crab roe on the crab (if you are afraid of parasites, don't worry at all), and wash it as clean as above.

3. Put Jiang Mo, mashed garlic, chopped coriander and chopped pepper on the bottom of the basin, and then put the first layer of crabs in it (beautifully placed, haha).

4. Spread the same ginger and garlic on the first layer of crabs. Then put the crab in the air, which is more beautiful and delicious.

5, keep repeating until it is as high as the basin, the crab is not high, and the sauce will drown the crab.

6. Finally, put soy sauce in another pot, then add 3 times the cold boiled water of soy sauce, add more salt, stir it and try it with your fingers. That's right. Then soak it in crabs and foam on the surface.

7. Finally, stick a plastic wrap and put it in the refrigerator for one day.

skill

If the crab is bigger, it should be cut and marinated, which is more tasty. My hometown is Dalian, and I usually buy crab covered with flowers for pickling. The flower-covered crab in June 5438+ 10 is the fattest. Although it is small, it tastes much better than the big crab. River crabs can also be pickled.