Ingredients for making drunken river crabs:

Main ingredients: 4 live river crabs (approximately 600 grams in weight).

Accessories: 20 grams of coriander leaves.

Seasoning: 20 grams of sorghum wine, 250 grams of Huizhou sealing wine (or use Huangshan honey wine, produced in Anhui, China), 200 grams of soy sauce, 20 grams of fresh ginger, 4 garlic cloves, 25 grams of rock sugar, 20 peppercorns and 20 grams of refined salt. (Prepare 1 bamboo grate)

Features of Drunk River Crab:

Rich wine aroma, fresh and salty, mellow, slightly sweet.

Teach you how to make drunken river crabs and how to make drunken river crabs delicious

1. Rinse the shell of the live crab clean, open the umbilical cover, squeeze out the dirt and rinse it thoroughly. Put 5 grams of refined salt and 5 peppercorns into the cap of each crab navel and mix well. Then break off the tip of the crab claws and insert a nail from the outside of the umbilical cover to make the umbilical cover atelectatic. Put the processed crab into the jar, roll up a piece of bamboo grate, stuff it into the jar to press the crab body.

2. Add fluffed ginger and garlic, add rock sugar, pour in soy sauce (can be added to 300 grams in hot weather), sealed jar wine, sorghum wine, seal the mouth of the jar tightly with oil paper, and drink. Marinate for 7 days and serve.

3. Dry the drunken crabs with wine juice, put them into a plate, and sprinkle with coriander leaves.

Tips: 1. If this dish is not opened, it can be kept fresh in the cold storage room for 2 months. 2. During the preparation of this dish, if there is no sealing wine, Shaoxing wine can be used instead; if sorghum wine is not available, ordinary white wine can be used; if rock sugar is not available, white sugar can be used; 20 grams of green onion can also be added to marinate it. If you need it urgently, you can use this seasoning and pickling method to marinate live crabs for four to five hours before serving, but the meat flavor will be thinner.