The core meaning of the so-called "choking crab" is "choking", which requires it to suck wine or salt water by itself! If the crab is dead when it is made, this link will not be established.
Ingredients: 2 Jin of Portunus trituberculatus
Seasoning: onion, ginger, garlic, vinegar, liquor, sugar, pepper, salt, soy sauce, pepper, chicken essence and so on.
Practice:
1. Wash the fresh Portunus, remove the gills and cut into pieces.
2. Add shredded ginger, white wine, vinegar and salt for two hours.
3. Cut the onion, ginger, garlic and pepper for use.
4. Pour out the first marinated soup, add onion, ginger, garlic, vinegar, white wine, white sugar, pepper, salt, soy sauce, pepper, chicken essence and marinate for another three hours, stir several times in the middle, and you can eat.
Drunken crab is one of the snack recipes in Xinghua, Jiangsu Province, with crab as the main ingredient. The cooking skills of drunk crab are mainly pickled vegetables, and the taste is salty and fresh. It is characterized by fragrance without fishy smell and delicious crab flavor.
Ingredients: 2 Jin of live hairy crabs (river crabs)
Seasoning: onion, ginger, garlic, sugar, salt, pepper, star anise, pepper, etc., 2 kg of yellow wine.
Practice:
1 Soak the hairy crabs in water, brush off the back, and take out the crabs to dry after the feet are covered with sediment.
2. Put all the seasonings together and mix well.
3. Put the dried hairy crabs into a large glass container, pour the yellow wine and the stirred seasoning, and cover the container to seal it.
4. Put the sealed glass container in the refrigerator for two days, and then you can eat it.