Drunken crab is a traditional dish of Jiangsu, and a popular delicacy in the south of the Yangtze River. Mainly to the local production of hairy crabs as raw materials, with rice wine, spices, refined salt and other drunken made. Drunken crab I also like to eat, steamed hairy crabs eat a lot, occasionally eat a drunken crab is also good Oh! It's not difficult to make, I usually make it with shrimp and crab. What? Are you worried about parasites in uncooked hairy crabs?

"Drunk". Drunk is a cold dish cooking method, it is the raw or cooked ingredients to add wine, to marinate flavored cooking method, drunken dishes, fresh flavor, crisp texture, or tender, with a strong wine flavor. Break open the umbilicus, into the pepper salt five grams, the umbilicus will be closed up outside with a small crab claw tip pinch up, to prevent pepper salt scattered, into the altar, pouring cool soup, into the icing sugar, with a dry lotus leaf seal, outside of the yellow mud, about 15 to 2 days can be, steamed food, Xian taste thick, wine aroma mellow.

Pickled dead crab will spit out some water, pour off, and then pour into the second step to do a good job of the material. Add a little bit of white wine to seal, and then sealed. White wine must not be more, more will have a bitter flavor, and the crab meat will be firewood. The crab is dead, the body of the histoxic acid will decompose, produce histamine, histamine is a toxic substance, even after high temperature steaming, histamine will not be destroyed; gastrointestinal bad people, is not suitable for eating drunken crab, or else from the crab quite crazy to the diarrhea of stopping, just a drunken crab.

The ingredients are ginger, yellow wine, soy sauce, salt, sugar, monosodium glutamate (MSG) and a little white wine. The amount of yellow wine depends on the number of crabs, can be full over the crab can be. Add ginger and soy sauce, salt, sugar, monosodium glutamate (MSG) and a little of each to the yellow wine and bring to a boil, then set aside to cool. Boil a pot of water, put onion and ginger in it, boil it to cool, add yellow wine (a small amount), put the crab into it, continue to keep the crab alive, and also the second spit, three to five days. This time the crab, viscera basically clean and has been slightly drunk. Pour in the brine, Hua Diao wine, and the rest of the Chen Pi, plums, ginger and so on, and finally pour in the bad soju. Seal the lid and put it in the fridge for 15 days and it's ready.