Ingredients: hairy crabs.

Ingredients: three or four slices of ginger, five onions, six red dates, more than a dozen peppers, eight crystal sugar, appropriate amount of yellow wine, appropriate amount of high-alcohol liquor, two spoonfuls of soy sauce, one spoonful of soy sauce and appropriate amount of water.

1. Select female hairy crabs, scrub them clean, put them in a clean deep bowl, add minced onion and ginger, and pour in white wine to remove the fishy smell. (Adding white wine here can deodorize and sterilize the hairy crabs and make them slightly tipsy. When pickled in the future, the hairy crabs will not move. )

2. Pour a small bowl of water into the pot, put two pieces of rock sugar, and pour some pepper.

3. Pour half the water and soy sauce into the pot, add a handful of red dates and a few slices of ginger, and cook over high fire. (The dosage of soy sauce and soy sauce is only half of that of clear water, and more soy sauce is needed for seasoning. You can use less soy sauce, mainly to add color. )

4. After the fire boils, pour in a small bowl of yellow wine, stir well, and then cook for a few minutes on low heat.

5. Turn off the fire after cooking and let it cool. The juice in the pot is cold, pour in 2 spoonfuls of high-alcohol liquor and stir well.

6. Pour out the white wine that marinates crabs in the bowl, pour the prepared juice into the crab bowl, cover it, marinate the crabs for about 3 days, and then open the lid to eat.