Take Shaoxing Taitiao 15 yellow rice wine, Lee Kum Kee fresh soy sauce each 1 kg, brandy 35 g, white wine 15 g, sugar 900 g, green pepper 30 g and fresh lemon 100 g, put them into a basin, stir them evenly, and add dried pepper/kloc-.

Generally, steamed crabs have their stomachs down, but when making drunken crabs, we need to put our stomachs up to prevent crab roe from remaining. Steamed crabs need to be pierced while they are hot, because it is easier to pierce while they are hot, and the crabs will harden after cooling.

In the process of soaking crabs, it is necessary to press the crabs with clean tableware until they are completely soaked in the cooked and delicious juice, so as to ensure the uniform taste of crabs and the good taste of all crabs. 3. Cover the cooked drunk juice with plastic wrap and put it in the refrigerator at-65438 0℃. If the temperature is too high, alcohol will volatilize, and if the temperature is too low, the flavor of the drunk juice will be affected.