Boil the soy sauce in advance, cool it completely and pour it, so boil it long before preparing the crab. Soy sauce with marinated crab is a bit expensive, but it's good if you use brewed soy sauce Never add sugar or honey. Adjust the sweetness with plum extract or cooking sugar or oligosaccharide if you don't have it. If you mix soy sauce and water in 4:6, the season is appropriate. Pour a cup of Cheongju, one half of the onion, half of the apple, Cheongyang red pepper, green onion, dried shiitake mushrooms, and about two, pepper, garlic ginger, and kelp are put in a raccoon-sized piece. It'd be better if you cut and put in lemon, but they sold 3 lemons in a bundle, so I didn't need them all, so I just added 3 tablespoons of lemon juice. Ginger helps crab taste fishy, so make sure to put it.

Put all the ingredients together, boil over high heat, and when it boils, reduce the heat, boil it over low heat for about 30 minutes, and cool it completely.

Let's prepare the crab now. I washed it thoroughly with my toothbrush. Wash every nook and cranny clean.

Put it in a container so that your stomach goes up

Strain the cooled soy sauce water through a sieve and pour it. Pour the crab into the water as shown in the picture. The kids wake up now and soak up the soy sauce.

I put it in the refrigerator and took it out three days later.

The blue crab that has been aged for about three days is wrapped in foil, put it in a zipper bag, and put it in the freezer, and boil the soy sauce water once and cool it down and put it in the refrigerator. If the liver is less soaked or salty after three days, boil it, cool it completely, and pour it again in the refrigerator for about two days, and send it to the freezer separately. Do not soak crabs in soy sauce for more than a week. The flesh melts. When you eat it, take one out of the freezer and put it back in soy sauce water to defrost it naturally. It's very fresh and delicious.

After opening the lid, cut the marinated crab with pocket scissors the day after tomorrow and cut it into four pieces of the body so that it is easy to eat it with a knife, chop Cheongyang red pepper and garlic, sprinkle some sesame seeds, and pour a little soy sauce on the table. It's not salty, it's not sweet, it's just right.. It's so catchy.. It's a real rice thief.