Raw materials: fresh green-shelled female crabs produced in centipede lake and its surrounding waters.

Ingredients: soaking liquid, which is made of home-brewed glutinous rice wine, refined salt, pepper and other raw materials in strict proportion.

condiment

Salt, sugar, onion, ginger, pepper, dried tangerine peel.

Production steps

It takes two months before and after the whole drunken crab processing, that is, crabs are selected after the Double Ninth Festival on the ninth day of the ninth lunar month (that is, before and after the first frost), then raised alive, dried, trimmed and mixed, then passed through beginning of winter, then put crabs after light snow, brewed for nearly two months after heavy snow, winter solstice, slight cold and severe cold, and then canned for sale before the Spring Festival. At room temperature, you can eat drunken crabs before Tomb-Sweeping Day (shelf life is 4.5 months, that is, 135 days).

Step 1: put enough female crabs into bamboo baskets and hang them in water with moderate flow in thousands of lakes for 20 to 25 days (commonly known as "live culture") to remove impurities and sludge from the crab's stomach, so as to meet the requirements of cleanliness and no pollutants inside and outside the crab.

Step 2: Take out the "live-cultured" crabs from the water, put them in a bamboo basket with a layer of fresh dry straw at the bottom, and leave them for 7 days. When the temperature is high, the drying time is appropriately extended; When the temperature is low, it will be shortened appropriately. After the foam (that is, water) in the crab's mouth has been spit out (until the spitting sound can't be heard), take it out and move on to the next process.

Step 3: Scrape each dry crab by hand. The operator must carefully scrape off the fluff on the crab claws and pliers with a knife without damaging the limbs, so that the trimmed crabs can still remain fresh and intact.

Step 4: Prepare the ingredients (soaking solution) and put them into the jar one week before the crab gets drunk. The ingredient liquid is made of home-brewed glutinous rice wine, refined salt, authentic Sichuan pepper and other raw materials without adding a drop of water.

Step 5: After about four weeks of "fattening", "drying" and "trimming", the hungry crabs will be as drunk as a fiddler until they are full.

Step 6: After the crab has finished drinking in the jar for two weeks, it must be turned over manually, so that the original crab with its navel facing down is turned over, and then the jar mouth is sealed and marinated for another two weeks. For a total of ***4 weeks, you can open the jar and sell it in a basket (or bottle or jar).

The drunken crab in Zhongzhuang is tender in meat, delicious in taste, rich in wine and sweet in fragrance.