Authentic Drunken Crab Pickling Method:

Ingredients required: crab, salt, white vinegar, ginger, garlic, cinnamon, star anise, white cardamom, Angelica dahurica, dried Sichuan peppercorns, and Erjingtiao Dried chilies, high-strength liquor (above 52° is fine), Huadiao wine, sugar, chicken powder, pepper, steamed fish soy sauce.

The first step is to add clean water to the crabs you bought, then use a brush to scrub the crabs thoroughly; then rinse them with clean water several times to clean the crabs thoroughly; then add an appropriate amount of salt and White vinegar, stir well with a spoon and soak for about ten minutes; finally, use a slotted spoon to take out the soaked crabs and drain the water thoroughly for later use.

The second step is to cut the ginger and garlic into slices and put them into a large basin. Then add a small piece of cinnamon bark, a star anise (broken into pieces by hand), a white cardamom, a small piece of Angelica dahurica, and a handful of dried Sichuan peppercorns. and two wattle dried chili peppers.

The third step is to pour a bottle of high-quality white wine with a temperature above 52° (to remove fishy smell and kill poison) and a little more Huadiao wine into a large basin, then add half a spoonful of white sugar, half a spoonful of chicken powder, and half a spoonful of chicken powder. Add a spoonful of salt, a little more pepper, half a spoonful of steamed fish soy sauce and a little MSG, stir well with a spoon and set aside.

The fourth step is to put the drained crabs into a large basin, then pour in the prepared juice, cover the lid, and let the crabs get drunk for half an hour; when the time is up, stir them with a spoon. After a while, stir down the top and stir in the bottom; then continue to cover and marinate for 12 hours to fully absorb the flavor of the crab. During this period, be sure to turn it several times.

The fifth step is to put the best crabs on the plate and start eating.