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How does Liquor-Soaked Crabs eat?

1. Wash the crabs in a pot, soak in yellow rice wine for 1 hour, boil in brown sugar, shredded ginger and pure water, simmer over low heat for 1 hour, bring to a boil. The specific methods are as follows: the materials that need to be prepared in advance include: 2 hairy crabs, 150 grams of yellow rice wine, 50 grams of ginger, 500 grams of purified water and 50 grams of brown sugar.

Finally, put in the crab, close the lid, leave it outside for 2 to 3 hours, and then put it in the refrigerator for a week. If there is less raw extraction, it should be taken out and turned over during the period; if it is immersed, there is no need to turn it. The quantity of light soy sauce here is 15 crabs, just immersed.

3. Wash the hairy crabs, soak them in salt water for half an hour, and sterilize. Pull it out and control the water. Spring onions, ginger and garlic can be added according to your own preference, which is delicious after pickling. Appropriate amount of cooking oil, add a little sliced ginger, pepper, star anise, incense leaves, stir-fry over low heat. Add light soy sauce and cooking wine, then add extremely fresh soy sauce and bring to a boil over medium heat.

4. Liquor-Soaked Crabs is eaten directly. Liquor-Soaked Crabs is not only a traditional famous dish of Han nationality in Xinghua City, Jiangsu Province, but also a popular delicacy in the south of the Yangtze River. It is made of crab as raw material, rice wine, spices, refined salt and other drunken products, with a moderate salty taste. Features: fragrant and odorless, delicious crab taste. Ingredient: 750 grams of crab.

Liquor-Soaked Crabs is generally eaten raw or steamed before eating, depending on your taste. Raw drunken crab is a traditional practice in Shanghai, Jiangsu and other southern regions. Liquor-Soaked Crabs juice is made from soy sauce, sugar and salt, rice wine and other seasonings, and then the washed crabs are pickled.

Liquor-Soaked Crabs's way of eating

Liquor-Soaked Crabs's practice of washing crabs find a clean container to pour into the 1000ml liquor, put the crabs in, soak for 2 hours. In the process of soaking crab, make sauce light soy sauce, soy sauce, rock sugar, spices and a little water to heat, cool and add flower carving, white wine and wolfberry to season, finally put the crab into the sauce, can be eaten after 5 days.

Wash the hairy crab and pour it into the pot with rice wine to make the crab drunk. Add light soy sauce and cooking wine, then add extremely fresh soy sauce and bring to a boil over medium heat.

Prepare ingredients: to make Liquor-Soaked Crabs, you must first prepare ingredients, 300g hairy crabs, 100ml liquor, as well as some spices and seasonings. Preparation of auxiliary materials: sliced ginger, sliced garlic and green onions are flattened, 1 line pepper is chopped, millet pepper is chopped properly.

How does Liquor-Soaked Crabs eat?

Liquor-Soaked Crabs can be eaten raw or steamed. Raw drunken crab is directly soaked in wine, a few days can have a very good taste, when done with the right amount of sugar can be fresh. Raw drunken crab is a traditional practice, which is more common in Shanghai, Jiangsu and other southern regions.

Prepare ingredients: to make Liquor-Soaked Crabs, you must first prepare ingredients, 300g hairy crabs, 100ml liquor, as well as some spices and seasonings. Preparation of auxiliary materials: sliced ginger, sliced garlic and green onions are flattened, 1 line pepper is chopped, millet pepper is chopped properly.

After pickling, you can eat it directly. Liquor-Soaked Crabs's practice: 6 hairy crabs, 3 fragrant leaves, 5 ginger, 15g salt, 300ml soy sauce, 15g rock sugar, 30ml rice vinegar, 5g cinnamon, 2 star anise, right amount of dried pepper and pepper. Prepare the spices. Prepare the Liquor-Soaked Crabs container, wash it with boiling water and drain it upside down on the chopsticks.

Step 1 of Liquor-Soaked Crabs's practice, the small crab is carefully washed with a brush and soaked in clean water for 2 hours. Remove and drain. Prepare seasonings-salt, sugar, 500 grams of yellow rice wine, soy sauce, vinegar, white spirit chicken essence, ginger, garlic, pepper, star anise, cinnamon, 3 put all these seasonings in a large bowl and stir well.

How does Liquor-Soaked Crabs cook delicious food?

First, keep the crabs clean in water, and then turn over the hall with salt and liquor. Then pour out the sterilized liquor and drain. Pour one and a half jin of Li Jinji light soy sauce into the glass bottle, add 6 amounts of white sugar, 2 amounts of white wine, right amount of ginger slices, dried red wine pepper, prickly ash, star anise and chicken powder.

Prepare the spices. Prepare the Liquor-Soaked Crabs container, wash it with boiling water and drain it upside down on the chopsticks. Pour all the condiments into the container. In a crab bowl, sprinkle 1 teaspoon of salt and 2 teaspoons of liquor for 5 hours to spit out excess water. Take out the hairy crab, peel off the crab's belly button and squeeze out the dirt from the navel.

Wash the hairy crabs, soak them in salt water for half an hour, and sterilize. Pull it out and control the water. Spring onions, ginger and garlic can be added according to your own preference, which is delicious after pickling. Appropriate amount of cooking oil, add a little sliced ginger, pepper, star anise, incense leaves, stir-fry over low heat. Add light soy sauce and cooking wine, then add extremely fresh soy sauce and bring to a boil over medium heat.