Liquor-Soaked Crabs
Introduction:
"In the crab season, we have crabs on the table every so often. Besides, we still like them. However, one can not eat more, add some ginger together with warm stomach, delicious but also pay attention to diet health. There are many kinds of crabs. Today, there is a rare one. Many people are afraid to eat it because it's fresh. However, good eaters are obsessed with drunk crabs. For example, our family is always ready to snack. It's very simple. Share it. "
Production steps:
Step 1: 1. Wash the crab and drain the water;
Step 2: 2. Put all the other seasonings in a large glass bowl, mix well, and put the crabs in;
Step 3: 3. Basically immerse the crab in wine (I added some later), seal and refrigerate;
Step 4: 4. After 3-4 days, it can be taken out for consumption.
Materials required:
Crab: 500g
Yellow rice wine: 500g
Baijiu: moderate amount
Salt: 4 tbsp
Sugar: right amount
Garlic: right amount
Zanthoxylum bungeanum: right amount
Chicken essence: appropriate amount
Soy sauce: moderate
Pepper: right amount
Ginger: right amount
Star anise: right amount
Cinnamon: moderate
Caution: 1. The consumption of Baijiu and yellow wine can be adjusted according to their preferences. 2, the curing time is recommended after 3 days.
Production difficulty: simple
Process: salting
Production time: several days
Taste: other
Chinese PinYin : Zui Xie
Liquor-Soaked Crabs
Mixed purslane in soy sauce. Qiang Ban Ma Chi Xian
Old duck soup with sour radish. Suan Luo Bo Lao Ya Tang
Stewed egg with white ginseng. Bai Can Dun Dan
Cream Caramel Caramel Custard. Jiao Tang Bu Ding