Shanghai Cooked Drunken Crab Preparation Steps:

Materials Preparation: hairy crabs, ginger, soy sauce, dry chili peppers, yellow wine, rice vinegar, star anise, peppercorns, cinnamon, rock sugar, coriander, salt, garlic cloves and so on.

1, prepare spices, prepare drunken crab container, wash once with boiling water, inverted on chopsticks to drain.

2, pour all the spices into the container.

3. Put the crabs into a bucket, pour in water, sprinkle a teaspoon of salt, 2 teaspoons of white wine, and keep them for 5 hours, change the water 3 times in between, then use a small brush to scrub the crabs under running water and put them in a bucket with no water to keep them for 1 hour, to spit out the excess water.

4. Take out the hairy crabs, peel off the navels and squeeze out the umbilical filth.

5, hairy crabs into a large bowl, pour 300 ml of highly white wine with a lid choked for 5 to 10 minutes, and then all the hairy crabs into the container, cover the lid, (marinade should be no hairy crabs) into the refrigerator for more than 5 days, you can eat.