Cooking Steps

1. 

   Step1:Wash the mud crab and put it in a big basin. If the urn is the best at home, pour a jin of high liquor on the crab. Let the crab drunk. This can kill bacteria. Second, remove the smell and freshness. Pour out the liquor a few minutes later. Freeze the crab in the refrigerator for 67 hours until it is completely frozen. This is to separate the crab shell from the meat. It doesn't stick to the shell.

2. 

   Step2:The most important step is to use cold boiled water to make a pound of salt into nearly saturated salt water (don't worry about your salt). Take out the crab in the refrigerator. Soak it in the salt water completely. If it floats, press it with something. Marinate it for about 1520 hours. (the longer you marinate, the saltier. It depends on your taste.

3. 

   Step3:Take out the pickled crab and drain the water. Cut it into small pieces. (eat several and cut several. Wrap the endless ones with plastic wrap and put them in the refrigerator for refrigeration. Take them out when eating. They can be put for several months.) add sugar, vinegar, ginger, garlic powder, pepper and Shaoxing wine. Delicious fried crab can be served.