The main difference between raw crab and drunken crab is the raw materials, and of course the cooking method. Braised crab is a special dish along the coast of Zhejiang, using sea crabs; drunken crab is a famous dish in Jiangsu, using freshwater hairy crabs. Let me teach you how to make two crabs.

Steamed crab

Ingredients: Two pounds of swimming crab

Seasoning: onion, ginger, garlic, vinegar, white wine, sugar, chili, salt, light soy sauce, pepper , chicken essence, etc. in appropriate amounts.

Method:

1. Wash the fresh swimming crab, remove the gills and cut into pieces.

2. Add shredded ginger, white wine, vinegar and salt and marinate for two hours.

3. Cut onions, ginger, garlic and peppers and set aside.

4. Pour out the first pickling soup, add onion, ginger, garlic, vinegar, white wine, sugar, chili, salt, light soy sauce, pepper, and chicken essence and marinate for another three hours, stirring several times in between. , you can start eating.

Drunk Crab

Ingredients: Two pounds of live hairy crabs (river crabs)

Seasoning: onion, ginger, garlic, sugar, salt, Sichuan peppercorns, star anise, chili pepper, etc. Appropriate amount of each, two pounds of rice wine.

Method:

1. Soak the hairy crabs in water and brush off their backs. Remove a layer of mud from their feet and take them out to dry.

2. Put all the seasonings together and stir evenly.

3. Put the dried hairy crabs into a large glass container, pour in the rice wine and stirred seasonings, and cover the container to seal it.

4. Place the sealed glass container in the refrigerator for two days, and then you can eat it.