Yangcheng Lake hairy crabs 4 (2 kg) peppers.

Star anise with ginger slices

Dried cinnamon pepper

Sliced onion and garlic

Fragrant leaf rock sugar

Soy sauce Zhenjiang balsamic vinegar

Carved rice wine and a bottle of fish sauce

Meijixian soy sauce Chinese spirit

Making steps of carved drunken crab

1.？ perfume

2.？ Sauce

3.？ Add a bowl of water to the pot with all the spices, bring it to a boil, and then simmer for 5 to 7 minutes.

4.？ In this step, boil a bottle of soy sauce, a spoonful of fresh soy sauce, two spoonfuls of vinegar, 3 grams of salt and two spoonfuls of fish sauce again, then pour in yellow wine, season according to your own preferences, and add a large piece of rock sugar to cool naturally for later use.

5.？ After the crab is cleaned, put it in a basin and raise it with water for about two hours. Spit out the precipitate and steam for 15 minutes. Then steam for 5 minutes (add some cooking wine to the water in the steamer and put a piece of ginger on the crab's stomach to get rid of the fishy smell and cold).

6.？ After washing the crab bottle, dry the boiled crab, put it on the table while it is hot, cook it thoroughly, and finally add two spoonfuls of white wine (be sure to cover the crab), cover it with plastic wrap and put it in the refrigerator for two days.

7.？ Delicious autumn wine is ready.