The main reason is that the water quality of the culture pond is not good, and because a lot of dirt accumulates around the gills of crabs, there will be moisture in the back position and crab tongs after pickling crabs.
Pickled crab: clean and mash the selected small crabs, add salt, red distiller's grains and kaoliang spirit, put them into a stone mill, grind them, and make the plasma membrane uniform. Generally, it should be ground several times until it becomes a thick paste. Then season the ground crab sauce and put more sorghum wine, which is not only beneficial to the preservation of crab sauce, but also can make the flavor of sauce, embossed salt and Chili powder be placed according to personal preference.