How to pickle river crabs? Tips on how to pickle river crabs

The meat of river crabs is tender, nutritious and especially delicious. It can be eaten after steaming, but some areas also like to pickle river crabs before eating. It is said that pickled river crabs are tender and taste especially delicious. So how should river crabs be pickled? I will write down the method of pickling river crabs and share it with you later.

How to pickle river crabs? How to pickle river crabs

Ingredients for pickled river crab

When pickling river crabs, you need to prepare one kilogram of fresh river crabs, as well as appropriate amounts of soy sauce, Huadiao wine, sugar, table salt, cooking wine, and MSG, and also some ginger.

Steps for pickling river crabs

1. Wash the fresh river crabs with clean water. When washing, be careful not to get them caught by the claws, and use a brush to clean the places that are difficult to wash.

2. Put an appropriate amount of water in the pot, add the prepared cooking wine, table salt, peppercorns and red peppers, also soy sauce and ginger slices, heat and boil, then let it cool down naturally for later use.

3. Prepare a clean jar, put the cleaned river crabs in the jar, add the prepared Huadiao wine, cover the lid, and after an hour, pour the prepared soup into the jar, stir it with chopsticks, and seal the lid.

4. After 12 hours, the crabs in the jar will be pickled and can be taken out and eaten directly. The aroma is tempting and the meat is tender and delicious. However, when eating this pickled crab, you must eat some ginger, because pickled crabs are not only cold in nature, but also have some parasites. Eating some ginger can drive away the cold and eliminate parasites, reducing their harm to the human body.