material
Material: 750g crab,
Seasoning: salt 15g, pepper 5g, ginger 5g, yellow wine 250g, soy sauce 15g, sugar 5g.
working methods
1. Wash the selected hairy crabs first, separate the navel of each crab a little, and add a small amount of refined salt.
2. Prepare a small clay pot, put pepper, salt and Jiang Mo, put crabs one by one, slowly sprinkle Shao wine, add soy sauce and sugar, and soak the crab noodles.
3. When sealing the altar, shake it, so that each crab is evenly soaked in the wine juice, and it can be unsealed after about three or four days of drunkenness.
Second, Shanghai drunken crab
material
Material: 500g live river crab.
Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.
working methods
1. Add salt, sugar and pepper to clean water and bring to a boil. After cooling, add Huadiao wine and Daqu wine and mix well to make drunk brine.
2. Wash the live river crabs and drain them.
3. Take a clean container with a moderate size of 1, put the onion, ginger and dried tangerine peel at the bottom, release the river crab, put the onion, ginger and dried tangerine peel on it, weigh it and add drunk salt water to seal it, and put it in the refrigerator for 4 days to eat.
4, when eating, cut into pieces and pile them up, and pour a little drunk salt water.
Third, homemade drunken crabs
material
There are about 22 pairs of young female crabs, soy sauce, white wine, ginger, pepper, dried pepper and sugar.
working methods
1, wash the crabs first. Brush the crab clean with a brush, then disinfect it with white wine, and throw away the disinfected white wine.
2. Put the crab in a glassware, pour in two bottles of soy sauce (you can pour two bottles, but it is best to turn them frequently), 7-8 pieces of sugar, ginger slices, white wine, chicken essence, a few pieces of pepper and a handful of dried pepper, and soak for a week.
Don't put it in the refrigerator immediately after pickling. It's best to shake it and let the sugar dissolve, so that the crab is more delicious (I'm made of Yangcheng Lake crab here, hehe, it's bigger! )