1. Prepare Erguotou and fresh crab claws
2. Prepare accessories: ginger, dried red pepper, red pepper, sesame pepper, coriander root, aniseed
3. Put an appropriate amount of water in the pot and put in the large saucer
4. Put other accessories into the pot
5. Pour the Erguotou high-level wine to a boil, let cool for later use
6. Crab claws cleaned
7. Drain the water, or wipe it dry with kitchen paper
8. Put the crab claws into the container, pour the boiling seasoning water
9. Cut fresh green peppers and beauty peppers with an oblique knife
10. Airtight and refrigerate for one day. After tasting, remove the crab claws, mix well with soy sauce and green and red peppers, and then serve.
Tips:Tips:
1. Crab claws must be fresh! Fresh! Fresh!
2. Pepper and sesame pepper should be increased or decreased according to their own taste
3. Eat the pickled crab claws as soon as possible
4. The last green and red pepper plays a role of embellishment