Shaoxing carved wine can be used for cooked drunken crabs.

Drunk crabs can be divided into raw and cooked drunk. Raw drunk crabs are made by selecting fresh crabs with uniform size, cleaning and sterilizing them with highly yellow wine after simple treatment, and then putting them into drunk materials for raw pickling. When you are drunk, you choose fresh crabs with uniform size, and after cooking, you add drunk materials to make them. According to the different seasonings, it is divided into red drunk and white drunk.

Precautions for making:

Before making drunken crabs, you must first decide whether to use the method of raw drunkenness or the method of cooked drunkenness. Do locals like red drunken crabs or white drunken crabs? Different crabs have different tastes, and the finished products will be somewhat different.

There will be some differences in the raw materials selected for making drunken crabs in different places. Chefs in Ningbo like sea crabs, while people in Jiangsu and Shanghai like to use lake crab. According to the chef of Linghuxuan Restaurant in Wuxi, the most suitable raw material for making raw drunken crabs is Nanning cream crab, followed by hairy crab and sea crab (commonly Laizhou crab).

If it is used to make cooked drunken crabs, imported sea crabs are also a good choice. The "vitality" of cooked drunken crabs in Jiangsu and Zhejiang provinces is not strong, so most hotels use the method of raw drunkenness to make this dish. However, the time and temperature of making drunken crabs in each hotel are different. Here are two ways to introduce you.