Practice and seasoning of pickled crab

Rinse the swimming crab with water and dry the excess water. Take off the crab pliers, cut a knife in the abdomen, break off the crab body and remove the cheeks and mouth. Cut the crab into four pieces along the lines of the crab body. Only the first two legs of the crab's feet are kept, and the other meat is directly cut off, which is convenient for tasting and pickling. Add ginger and garlic slices, pepper, two spoonfuls of white wine and two spoonfuls of salt into the bowl, and mix well in the crab. Put it in a jar or a fresh-keeping box and keep it in the refrigerator for 2 days before eating.

1. Rinse Portunus with water and dry the excess water. Take off the crab pliers, cut a knife in the abdomen, break off the crab body and remove the cheeks and mouth. Cut the crab into four pieces along the lines of the crab body.

2. Only the first two paragraphs of the small crab feet are kept, and the other meat is directly cut off to facilitate pickling.

3. Slice ginger and garlic, and cut pepper. Add ginger and garlic slices, pepper, two spoonfuls of white wine and two spoonfuls of salt into the bowl, and mix well in the crab.

4. put it in a jar or a fresh-keeping box and keep it in the refrigerator for 2 days before eating.