People along the coast like raw pickled crabs and shrimp. Pickled crabs are a favorite of the family, but you can't eat more if you have a bad stomach. You can't eat more raw pickled foods for the first time to avoid gastrointestinal discomfort.
Ingredients for pickled flower crabs
| 6 live flower crabs | Ginger one piece |
| Whole garlic head | A small amount of sugar |
| 2 spoons of light soy sauce | 2 spoons of fish sauce |
| 2 spoons of rice wine | 1 tablespoon of white vinegar |
| 3 Chaotian peppers | A small amount of chicken essence |
| 1 tablespoon of chili sauce |
How to pickle flower crabs
Step 1
Wash the flower crab clean
Step 2
Cut the ginger and garlic into pieces
Step 3
Mash the chili, ginger, and garlic together in a stone mortar
Step 4
In a small bowl, add chicken essence, sugar, light soy sauce, rice wine, and fish sauce and stir well.
Step 5
Pour the stirred juice into a large bowl and stir well with the mashed ginger, garlic and chili. The juice of the pickled crab will be adjusted.
Step 6
Cut the crab in half to remove the crab gills and crab intestines
Step 7
Then cut into small pieces
Step 8
Pour the adjusted sauce onto the crabs, stir with chopsticks, so that each piece of crab meat is stained with the sauce
Step 9
Cover with cling film and refrigerate in the refrigerator for 5-6 hours before serving.
Step 10
The meat is tender and juicy
