Ingredients: 5 hairy crabs, 400 ml carved in Tacheng, 400 ml soy sauce, 320 g rock sugar, 4 g salt, 5 slices of pepper/kloc-0, 5 slices of fragrant leaves, 5 slices of ginger, 2 slices of star anise, 0/slice of cinnamon/kloc-0, a little fennel, 2 slices of tsaoko and a proper amount of dried ginger.

1. Wash the hairy crabs, brush the surface with a brush, tie them up and put them in a steamer.

2. Preheat the steamer to 99℃, then add crabs and steam for 15 minutes; Or steam in a steamer for 15 minutes.

3. After steaming, take out the hairy crabs and let them cool for later use.

4. Then prepare the needed seasoning.

5. Pour 400 ml of light soy sauce, 320 g of rock sugar, 4 g of salt and all spices into the pot, cook for about 10 minute, turn off the fire, then pour 400 ml of carved wine, fully stir until the rock sugar is completely dissolved, and let it cool.

6. Finally, take a deep fresh-keeping box, put the crabs, pour the sauce, ensure that the crabs are completely immersed in the sauce, cover it and put it in the refrigerator for 8 hours.

7. Take it out of the refrigerator and eat it. The cooked drunken crab is ready.