Make sure to clean the crabs. First, I made the broth. Put kelp and anchovies in cold water and boil them. Reduce the heat. When the soup boils, turn off the gas heat and put katsuobushi in it for 3 minutes

I filtered it out. So I made a liter.

Boil it with soy sauce, broth, and rice wine. Watch carefully and turn off the heat just before it overflows. A sense of caution so that it doesn't overflow.

Please remove the foam from the top.

Add plum extract, starch syrup, green onions, onions, licorice, cheongyang red pepper, ginger, garlic, and bay leaves and boil them under medium heat.

I only did it until the vegetables were seasoned. I sifted the vegetables and threw them away and cooled them quickly in cold water.

When it was completely cooled down, the prepared crab was put in a container so that the stomach could be seen and poured in. Cut the garnish vegetables prepared to completely submerge the crab and put them on top. I left it at room temperature for half a day and put it in the refrigerator. After two days, I took it out, trimmed it, and boiled it again, cooled it, and poured it.