10 live crabs about 1,500 grams (3.3 lb)
500 grams (1 cup) strong liquor
500 grams (1 cup) cooking wine
25 grams (4 tsp) salt
2 1/2 grams (1/12 oz) Chinese prickly ash
25 grams (5/6 oz) deied orange peel
10 grams (2 tsp) sugar
50 grams (1 2/3 oz) sliced ginger
Wash the crabs clean, drain off the water and put in a container
with a small opening.
Let the salt and sugar dissolve in the liquor and wine and then
pour the mixture into the container (to fully submerge the crabs).
Add the Chinese prickly seal. It will be ready to serve a week
later. On hot days, it can be served 3 days later.
Features:Strongly aromatic from the liquor and wine.
Taste: Salty and delicious.