Ingredient:
2kg of crab,
1/2kg of lemon,
900mL of seasoned soy sauce,
1 cup of water (200mL),
2 onions,
150 pieces of garlic,
80g of ginger,
10g of licorice,
1 green onion,
100mL of tuna solution,
Mirim, Cheongju, and plum syrup,
10cm of kelp,
2 dried shiitake mushrooms,
2 dried pollack heads,
3 dried peppers,
1 tablespoon sugar,
Â
To be prepare:
After washing the crab, cut the sharp parts of both ends of the crab shell. • ‌ Slice the garlic and ginger, and divide the onion into 2 parts.
| Cooking Method |  |
 |
 |
 |
Add |
| 1) Put the auxiliary basket in the cooking container and boil it with seasoning ingredients. After cooking, transfer to a large bowl and cool. | Close | 20 minutes | 110°C | 3 |
Setting:
Pour cooled soy sauce over trimmed blue crabs and eat after 24 hours
TIPS:
When cleaning the crab, first wipe it off with running water using a brush or scrubber.
Remove the scab and cut the tip of the crab with scissors.
After cutting the pear and scab and removing the gills, the crab is finished.
Soy sauce crab must be removed from the soy sauce and stored frozen after 24 hours.
If you don’t keep it frozen, the salty taste will gradually increase.