1. Prepare the ingredients, including 500 grams of crab claws, 3 grams each of salt and MSG, distiller's grains, soy sauce, 5 grams each of minced onion and ginger, white sesame seeds, and chopped green onion, 6 garlic cloves, 150 grams of stock, and oil 600 grams (actual consumption: 30 grams).

2. Cleaning the crab claws. If you want to make drunk crab claws, it is best to soak the crab claws in the wine for a long time, because this is not only for the taste, but more importantly for the crab. The forceps may contain a large number of bacteria. Soaking these bacteria in wine for a long time can achieve the best sterilization effect. And it can avoid eating too much, which can cause diarrhea.

3. Replace the garlic cloves and stock (you can omit it if you don’t have stock) with wine. Stir the oil evenly. Put the soy sauce, minced onion and ginger, white sesame seeds, and chopped green onion into the pot and simmer for about 3 minutes as a sauce. , soak the drunken crab claws and leave them for about a day in the refrigerator or a cool, dry place. (Note that the mouth of the bottle must be sealed and there must be no air leakage. This will only allow the flavor of the wine to escape.

4. Put some sugar in it and the flavor will be very strong (please be careful if you cannot eat sugar)

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