Parasites do not die. Pickling with highly alcoholic white wine, soy sauce, mustard, vinegar and other seasonings can't effectively kill parasites, and drinking white wine and white vinegar after eating raw seafood can't kill parasites and bacteria, so how long the drunken crab is pickled, the parasites are still tenacious.

Drunken crab is one of the snack recipes in Xinghua, Jiangsu Province, with crab as the main ingredient, and the cooking skills of drunk crab are mainly pickled. The method of making drunken crabs only needs to clean the raw crabs, then cook the soy sauce, yellow wine and sugar together to make a marinade, and soak the drunken crabs in the marinade for a period of time before eating. The crab made by this method is not ripe, but after a long period of pickling, the crab will gradually die, and the meat will gradually taste after being soaked in juice such as alcohol, which has the characteristics of fragrance, no fishy smell and delicious crab taste.

Drunken crabs do not advocate eating raw, because they may carry parasites, which are most afraid of high temperature. Generally, it takes about 15 minutes for drunken crabs to be steamed with boiling water, which can kill bacteria and insects, reaching the standard of safe eating, or steamed first and then soaked in yellow wine for more than eight hours before eating, and you can also taste the rich flavor of drunken crabs.

Cooked drunken crabs can be sealed in clean containers and then stored in the refrigerator for about a month. If you want to keep it for a long time, you can put it in the freezer of the refrigerator and keep it at MINUS 18℃ for 3-6 months.