1. Ingredients: 3 crabs about 500g, 300g Huadiao wine, 300g light soy sauce, 250g rock sugar, 30g ginger, 2 star anise, 1 piece of cinnamon, 20 Sichuan peppercorns, 3 bay leaves, 1 tangerine peel piece.

2. Put light soy sauce, rock sugar, salt, ginger slices, Sichuan peppercorns, star anise, cinnamon bark, bay leaves, and orange peel into the pot, bring to a simmer, and then add Huadiao wine after boiling, continue to simmer Bring to a boil and the drunken soup is ready. Turn off the heat and let the drunken soup cool, filter out the seasonings, pour the cooled drunken soup into a sealable glass jar, and put it in the refrigerator.

3. Refrigerate the drunken soup for more than 2 hours, cool it completely, and then steam the crabs in the pot.

4. The steamed crabs must be put into the refrigerated drunken soup immediately while they are still hot, and then placed in the refrigerator for 24 hours before enjoying.