Sauced crab is an out-and-out Cantonese dish, just a little Cantonese; Its practice is also relatively simple, and the taste after cooking is spicy, which belongs to spicy food.
Drunk crabs are the practice of eating crabs in Jianghuai area. It's simpler than soy sauce crab. Drunken crabs can be used as snacks, side dishes and cold dishes.
How to choose crabs
Look at the crab shell, the fresh and healthy crab, its crab shell is mostly dark green, which will show luster; On the contrary, the crab shell is yellow, and most of the crabs with insufficient luster are thin and the meat quality is not full enough.
Look at the navel, you can touch the crab's navel with your hands. If you can obviously feel the bulge, it proves that this crab paste is full of fat; On the contrary, most crabs with sunken navel are underweight and will not be particularly delicious to eat.
Look at crab feet, crabs with more fluff on crab feet are healthier and chewy; On the contrary, crabs with less fluff are relatively thin crabs, and it is not recommended to buy them.
Look at the vitality, put the crab's abdomen in the air, and then use the crab's feet to observe whether the crab can turn over quickly. Crabs that can turn over quickly are vigorous and can be preserved for a long time. It is recommended to buy.