Drunk crab is one of the more popular snacks in Jiangsu and Shanghai. People here think that eating this way is more nutritious. At first, I was not used to it. I put the crabs on the pot and steamed them before eating them. Later, I gradually got used to this way of eating.

This drunken crab is made from fresh crabs, using wine as the main raw material, and using the "wine-drunken" pickling method. Let me talk about it with you. What is Drunk Crab?

"Drunk". Drunk is a cooking method for cold dishes. It is a cooking method in which raw or cooked ingredients are added to wine to marinate and taste. Drunken dishes are rich in umami, crisp in texture, or fresh and tender, with a strong aroma of wine. .

According to different processing methods, drunkenness can be divided into raw drunkenness and cooked drunkenness.

Use fresh crabs, sterilize them, and marinate them raw in drunken ingredients.

Cooked drunk:

This is easy to understand, that is, steaming the crabs, or adding drunken ingredients after cooking.

Today we are going to share the pickling method of raw drunkenness.

How to marinate drunken crabs

Ingredients:

5 kilograms of live crabs, 1 kilogram of salt, five star anise, ten dried peppers, and 500 high-strength liquor grams, 1 kilogram of rice wine, 10 grams of Sichuan peppercorns, 200 grams of rock sugar crumbs, 150 grams of chives, 150 grams of ginger, 5 kilograms of water, and 10 grams of tangerine peel. Ten cloves.

Three steps:

Firstly

Use a brush to brush off the impurities on the fresh crabs and wash them clean. Put it in a leaky basket, press it tightly, and put it in a cool place for about half a day. The purpose is to let the crabs spit out the water in their stomachs. Then put the crab in a basin, pour high-strength white wine on the crab,

soak it, and sterilize it for about half an hour.

Then put about 5 kilograms of water in a pot, add an appropriate amount of salt, green onion, ginger, dried pepper, star anise, rock sugar shavings, Sichuan peppercorns, and tangerine peel. After boiling, set it aside to cool, and add the rice wine. Add cold water to the jar.

Finally

Take out the crabs soaked in high-strength white wine and put a clove in each

crab navel.

Then put it into a jar, seal it, put it in a refrigerator at a temperature of about minus three degrees, and marinate it for about 7 days. Tips for making drunken crabs

It is best to choose fresh river crabs and wash them thoroughly with water before making. The stains on the crabs are disinfected and sterilized with highly toxic alcohol.

The storage temperature during the pickling process is best controlled at about minus three degrees.

If you are not used to eating it, you can steam it on the pot again after marinating it, and eat it after it is steamed hot. The taste will also be very delicious.

Crabs are cold in nature. When eating crabs, you should drink ginger soup together. You can also add vinegar, light soy sauce, minced ginger, or mustard as a dipping sauce to make the flavor more delicious. To summarize

The method of making drunken crabs has been shared. The method I use is to pickle them raw. Before pickling the drunken crabs, I wash them first, spit out all the water, and use high-strength white wine to sterilize them. Then use rice wine for pickling. The characteristic is that there is no fishy smell, the taste is more fermented and delicious.

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