The specific method of drunken crab:

Ingredients: 750g crab.

Seasoning: salt15g pepper 5g ginger 5g yellow wine 250g soy sauce15g white sugar 5g.

Wash the crabs and drain them; Take one or two Chinese prickly ash and a catty of refined salt, stir-fry them in the pot until they are fragrant, and let them cool thoroughly, and weigh four yuan for use. Pat the ginger loose, take the crab, open the umbilical cover, squeeze out the dirt at the umbilical bottom by hand, put a pinch of salt and a pepper and close it. Then break off the tip of a crab claw, stick it in from the upper part of the umbilical cap to nail the umbilical cap, and put it in a small jar. Pour soy sauce into the jar, add Huizhou Scenery Wine (or Huangshan Honey Wine), ginger, garlic cloves and rock sugar, finally pour sorghum wine, and cover the jar with oil paper to seal it. You can open the altar and eat it in a week. The crab is slightly yellowish in color, sweet in taste and rich in wine fragrance.

Crab (páng xiè): Animal kingdom, Arthropoda, Crustacea, Soft Crustacea, True soft armor Subclass, Decapoda, Gastropoda, Anura. It is a crustacean, its body is protected by a hard shell and it breathes through its gills. Taxonomically, it is the same kind of animal as shrimp, lobster and hermit crab.

Most kinds of crabs live in the sea or offshore areas, and some live in fresh water or land. They rely on the mother crab to give birth to small crabs, and every time the mother crab will lay a lot of eggs, the number can reach more than millions. Crabs rely on the geomagnetic field to judge their direction. The number of such biological genetic materials is complex and has great differences, often as many as 100 pairs. Common crabs are hairy crabs (river crabs, hairy crabs, clear water crabs) and swimming crabs. China is rich in crab resources, among which the hairy crabs produced in Gucheng Lake, Taihu Lake, Gaoyou Lake, Yangcheng Lake, Crab House, Xinghua and Hongze Lake in the lower reaches of the Yangtze River are the top grade.