How to make Chaoshan poison - Chinese cuisine

1
Buy live swimming crabs and clean them.
2
Drain the water and put it away.
3
Pour half a bottle of high-strength white wine and soak for 20 minutes to sterilize. Note: do not use sauce-flavored white wine.
4
Use filtered water again or cool boiled water to rinse away the liquor.
5
Then open the shell, trim the edges with scissors until the paste is visible, tap it with a knife, and put it into a container.
6
Put in the ingredients.
7
Adjust the sauce in the bowl: (one tablespoon of sugar, one teaspoon of salt, a little MSG, add boiled water and stir until dissolved in water) a little mustard, half a small bottle of Japanese soy sauce, add some mineral water to cover ingredients, and finally drizzle with sesame oil.
8
Stir it like this.
9
Seal with plastic wrap and refrigerate for 3 hours.
10
That fresh and sweet taste will make you...

Do not use Maotai-flavor liquor, which will affect the taste. If you like, you can also add a slice of lemon.