Cooked drunken crab is a traditional food with unique flavor. Angelica dahurica, also known as Smilax glabra, is a commonly used Chinese herbal medicine, which has the functions of clearing away heat and toxic materials, reducing swelling and relieving pain. Generally speaking, boiled crab with angelica dahurica will not make crab bitter. On the contrary, the special aroma of Angelica dahurica can set off the delicacy of crab meat.

But how to use angelica dahurica, the dosage is very important. Too much angelica dahurica may affect the taste of crab meat and make it bitter. Therefore, when using Angelica dahurica to make cooked drunken crabs, it is suggested to operate according to the requirements of the recipe, or add appropriate amount according to personal taste, so as not to affect the taste of food.

Generally speaking, the right amount of angelica dahurica will not make the boiled drunken crab bitter, but may add some special aroma. Please add Radix Angelicae Dahuricae according to the personal guide and decide the best dosage according to the actual attempt.