SEASONINGS:
(1) 1 bottle of Gaoliang spirit, 2T salt.
(2) 4T Zhejiang black vinegar.
PREPARATION :
1. 1. Put each crab on the counter with its back facing down; Insert a knife through its abdomen and hold it till the crab has stopped moving; Remove the reeds/strings; Separate the carapace from its body by lifting it; Discard the gills, the guts and the gizzard in the lower center part of carapace; Scrub the crab with a small brush to discard the dirt; Rinse and drain.
2. Peel, rinse and mince ginger; Rinse coriander.
3. Add seasoning (1) to a big bowl and mix well; Soak the crab in it for 1 week.
4. Mix minced ginger with seasoning (2).
5. Garnish with coriander; Serve with the mixture from the step 4.
COOKING TIPS:
1. After separating the carapace from the crab's body, it is important to discard the gills, guts and the gizzard completely, and scrub the crab thoroughly with a small brush, so that the mud and dirt would not get into the sauce, affecting the taste and even the health.
2. To have better taste, the concentration of the salt and gaoliang spirit is the key. Test method is to put an egg gaoliang with salt added. If the egg floats, the concentration is fine; If the egg does not floats, more salt has to be added. But it is important to remember to take out the egg before soaking the crabs.
