Chinese Food
Drunk crab
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October is the best season for eating crabs. The feet of crabs are fat and the yellow is full. I try to make a drunk crab at home. The taste is more tender and smooth than the steamed or salted crab before. There is also a light fragrance of wine.
Cooking ingredients
Cooking Steps
Step1:Choose a hairy crab in the market. September is suitable for eating female crabs. October is suitable for male crabs. The crab cream is full (select crabs, judge whether they are strong or not, have vitality. Take the big tongs as the standard to scare my dog. Believe it or not. It's a pure fiction...)
Step2:Rinse with water. Wash and brush every corner of the crab body. Clean up. (the cleaning can be repeated two or three times, especially the fluff on the big pliers
Step3:Put the crab in the clear water for about 1 hour. Breathe in the clear water, spit out the dirty water and breathe in the clear water.
Step4:Prepare shredded onion, ginger, minced garlic, millet pepper, crystal sugar, lemon, star anise, fragrant leaves, cinnamon, raw soy sauce and vinegar.
Step5:The crab will put his hands and feet together and put them into a jar of suitable size. (the crab seems to be full of teeth and claws. But once the control is closed to the crab's feet, especially the pliers, it will be honest immediately.
Step6:Pour white wine into the pot. Disinfect the crab body. Cover and soak for 15 minutes.
Step7:Pour water into the pot. Turn on the heat. Continue to add the seasoning - ginger, onion, garlic, cinnamon, fragrant leaves, star anise. Rock sugar.
Step8:Wait for the water in the pot to boil a little. Pour some soy sauce into the pot. Sprinkle the pepper prepared before.
Step9:Wait until the spices and marinades in the pot are well mixed. Add half a bowl of yellow rice wine (Huadiao wine) after cooling down
Step10:After soaking the crab liquor for 15 minutes, pour out the liquor. (here, the liquor is mainly used to clean and disinfect the crab's body, bacteria, parasites and other monsters. It has the function of washing and soaking. Therefore, it is not recommended to use the used liquor when salting
Step11:After the brine cools down a little, pour it into the jar with crabs. Immerse the body of crabs. Put the hot millet and other onions, ginger, garlic cinnamon, star anise, etc. into the pot. Finally pour rice wine (the best flower wine
Step12:Add sliced lemon. Cover and seal.
Step13:After sealing the jar, refrigerate it for about three to five days.
Step14:Three days later, take out the sealed pot. Prepare the plate, small bowl and chopsticks. First, pour the brine into the bowl.
Step15:Open the jar. You can smell the mellow wine.
Step16:Use chopsticks to take out the ingredients in the pot and put them on the plate.
Step17:Drench with mellow brine. Ziliu
Step18:Open the crab shell. Remove the crab hear
Step19:
Cooking tips:To make drunk crab, you must wash it before salting. The white wine should be disinfected and washed well. Drunk crabs are more suitable for yellow wine, because white wine is more spicy. So, put drunk crabs before sealing. If you choose yellow wine to marinate, you can add some more soaking. If you choose white wine, it can be relatively less to avoid too spicy. The pickled crab is delicious. As long as it is well handled, the nutritional value of the pickled crab is higher. There are skills in making delicious dishes.
