1. Brush the crabs, drain the water, and wipe the water with kitchen paper. Pour 2 kg of coarse salt into the pot, a little more, because the crab will be covered with salt later.
2. Cover the pot and heat it on medium heat for 10-12 minutes. There is a crackling sound in the pot
3. Open the lid, spread half of the salt around with a spatula, and put the fresh rosemary into the pot
4. Place the crab on the vanilla
5. I'm covering the whole crab with all the salt around
6. Cover the pot and heat for 10 minutes on low heat (use the minimum fire on the stove core) to turn off the heat, do not open the lid, and continue to simmer for 5 minutes.
7. After five minutes, open the lid and take out the crab to remove the salt
Tips:1. Be sure to use coarse-grained salt, not fine salt, and the cast iron pan has good airtightness. During the cooking process, the water in the crab itself will be evaporated and locked in the pan, with a certain amount of humidity. If fine salt is used, it will be heated. A part of it will melt and the finished product will be too salty to be imported
2. The used coarse salt is sieved once and can be reused
