Chinese Food
[marinate drunken crab] you must eat the first thing in October. Don't miss it in advance.
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The autumn wind blows. The crab feet itch. It's another year of eating crab. I don't know if the crab feet itch. The heart that wants to eat the crab is itching all the time. I'm sure you are good at steaming crabs and removing them. Today, I'll bring you a famous dish in Jiangnan, pickled and drunk crabs (with ancestral BGM). Just master the mixing of marinade and the pretreatment of crabs. You can easily make them at home. Take one.
Cooking ingredients
Cooking Steps
Step1:Clean the crabs. Select the crabs with strong four feet, red navel tip (full of paste), full navel and back cover connection. Brush them clean and put them in water for 1 hou
Step2:To make marinade, mix sugar, star anise, cinnamon, tangerine peel, prickly ash, Xiangye, ginger and soy sauce in proportion. Boil and cool. Add Huadiao wine, white wine and lime to mix well
Step3:Sheng Zui method crabs are soaked in high liquor for 30 minutes, then fished out, put in marinade, refrigerated for 2-3 days; cooked Zui method crabs are steamed for 12 minutes, put in marinade, refrigerated for 4-6 hours.
Cooking tips:There are skills in making delicious dishes.
