Drunken crab is a traditional dish in Jiangsu, and it is also a popular delicacy in the south of the Yangtze River. Mainly local hairy crabs are used as raw materials, and they are drunk with rice wine, spices and refined salt. Take a clean container of moderate size, put the onion, ginger and dried tangerine peel at the bottom, put the live river crab, put the onion, ginger and dried tangerine peel on it, press a heavy object and add the drunken brine to seal it, and put it in the refrigerator for 4 days before eating. My answer is: drunken crab, one of the more popular snacks in Jiangsu and Shanghai. People here think that eating like this is more nutritious. At first, I was not used to eating. I put the crab on the pot and steamed it before eating. Later, I gradually got used to it.

Therefore, crabs should be soaked in water to make them spit out clean sediment. This is called raising crabs. The water is changed almost every half hour, and after three times, crabs can be brushed. In addition, the method of brushing crabs must be fast, otherwise it will be troublesome for crabs to clamp their bristles. The mention of drunken crabs reminds me of the time when I was working in Ningbo Hotel. Every year, October is the season when crabs are on the market. Besides steaming and braising in soy sauce, some crabs are made into drunken crabs, which are also very delicious. In restaurants, hairy crabs are usually used to make drunken crabs, and the taste is more delicious.

break the navel, add 5g of pepper salt, put the navel together and pinch the tips of the small claws of crabs for external use to prevent the pepper salt from scattering, put it in the jar, pour cold soup, add rock sugar, seal it with dried lotus leaves, and apply yellow mud externally for about 15 to 2 days. Steamed food has a strong flavor and mellow wine. The salted crab will spit out some water, pour it out, and then pour in the material prepared in the second step. Add a little less white wine, seal it, and then seal it. You can't have too much white wine, too much will taste bitter, and crab meat will be firewood.

Drunken crab is a traditional dish in Jiangsu, Zhejiang and Shanghai, especially the "Drunken Crab in Zhongzhuang" in xinghua city, Jiangsu. Drunken crabs are as vivid as fresh crabs, with tender meat, salty, fresh and mellow, rich wine and fragrant crab flavor. Although this is by no means the meaning of "you must be infected if you eat it", there is no doubt that from the big data, some ways of eating raw salted and raw food have additional risks of infection, so you must pay more attention to the production methods, and you should also cherish your health before eating food.