In a pot of water, boil the milk vetch root, onion, garlic, 1 green onion, and kelp for 30 minutes

Close the lid and when the water starts to boil, change the heat to medium

Use a brush or toothbrush to clean the blue crab
Lift the skin of the crab's belly slightly and clean the inside

Sift the washed blue crab until it dries

After putting it on a sieve for about 20 minutes, remove the moisture from the surface as much as possible using a kitchen towel

Find a container for three crabs and place them so that the back of the crab faces downward

Add anchovies to the broth after 0 minutes and bring to a boil for 10 minutes

I'm going to add soy sauce as soon as I add the peppers
Dark soy sauce, Korean soy sauce, and delicious kelp soy sauce
I used a total of three types
If you don't have kelp soy sauce, replace it with dark soy sauce

I added plum extract and oligosaccharide to add sweetness

When the soy sauce boils, turn off the heat

I'm going to pour soy sauce into a big bowl
Add soy sauce after supporting it so that the ingredients don't fall off

I put 1 green onion, 6 to 7 Vietnamese peppers, and 1 Cheongyang pepper in the hot soy sauce

You need to cool the soy sauce completely and pour it into the crab
Prepare soy sauce that has been cooled for 2 hours

I just need to pour the soy sauce that's been boiled
Pour soy sauce over the prepared crab

Cover the marinated crab, store it at room temperature for 5 hours, and let it ripen in the refrigerator for 4-5 days