In the past, the old neighbor's signature dishes, I tried to re-enact it, although it is not 100% restored, but there is another flavor!
Pour all the ingredients in the fragrant brine A into the pot, boil, cover and simmer for 5 minutes, let cool
Pour all the materials in B into A, stir evenly, and keep them in reserve.
The fire is steamed for 20 minutes, and the crab legs are removed.
Put the crab bucket in the marinade and seal it for 48 hours to eat. Add a little balsamic vinegar to the drunken brine before eating, then pour it on the peeled crabmeat and taste better! ! !
1. Crabs don't buy too much, don't taste 2. The amount of marinade is just enough for 6-8 crabs to go to the legs 3. The tangerine peel must be soaked for half an hour beforehand, scraping off the white matter inside the layer 4. The plum must be Licorice flavor, salty and sweet, other varieties of plum can not do this effect. 5. After pickling for 48 hours, try to eat once, otherwise it will easily deteriorate.