Salt crabs

1

Brushing crab belly surfaces and soft hair with brushes

2

(a) Drying the surface with kitchen paper

3

Pour coarse salt into the casserole and then put it into peppers, eight horns and fragrance leaves

4

(b) Combining and evening with chopsticks

5

Cover the pan and heat up the fire until you hear the sound of salt cracking, which is about five minutes, with occasional mixing

6

(a) Put the dry-water crabs in, so that the right amount of salt is covered on the crab surface, and crabs are not easy to waste as long as they come up

7

Cover the pan and burn it for about 20 minutes and then shut it down for three to five minutes. The crab shells are all red and ripe

8

Completed products

9

Completed products

10

The finished product。

The casserole here can be dried up to 800 degrees, and if it is not, it will crack, and be safe to use it; 2. It is necessary to use crude salt, which will melt and be absorbed by crabs, which will be salty and salty, bearing in mind; 3. It is necessary to mix the salt slightly with chopsticks in the middle of the heat so as to avoid blocking; 4. It is necessary to put the crabs in the pot with salt, without direct contact to the bottom of the pot, that they will be burnt; 5. The dead, unliterated crabs are uneating and food poisoning; and 6. The salt grains that shake clean the surface can be eaten at the time of the heat, and can be eaten with ginger vinegar。