Crabs

1

Clean up the shuttle crab。

2

At a ratio of 150 grams of salt per pound of water, an appropriate amount of pepper and ginger can be added to the halogenated water。

3

Crabs are immersed directly up into halogenated water, which requires approximately 100 grams of salt per 500 grams of crab, depending on the amount of water covered with crabs。

4

Pickles are sufficient for 8 to 12 hours (appropriately adapted to individual populations)。

5

At the time of consumption, the pick-up, asphalting, cut-off, plated crabs, with a small amount of white sugar, ginger and vinegar, can be used as a sting。

1. Crabs with pickles are best chosen from female crabs, the abdominal form of male crabs and the abdominal form of female crabs. 2. Fresh crab shells are grey, crabs and crab feet are intact, leg joints are resilient and crabs have no damage to their tipping points. 3- The fat crabs are strong on the abdomen with their hands. They are strong, they are straight, they walk and they are closely connected and full. When the crabs are raised, the steps are still plunging. Crabs are indeed delicious in the sea, but as a result of the use of a large amount of salt in the pickle process, older persons with cardiovascular diseases must be careful to eat. In addition, it is colder to eat raw seafood, and careful to eat those who have a cold stomach, so that when eating, they can have some more ginger to excrete。