[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

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[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish


The autumn breeze makes crab's feet itchy!

It’s the crab-eating season again. Today, food expert Ji Jing brought you a secret cooked drunk crab with rich aroma, thick juice, sweet and salty, appetizing and greasy. Let’s take a look~

What did your family have for tonight's reunion dinner? Welcome to send it to Xiaobu

Secret Cooked Drunken Crab

Accessories: 250ml lees, 100ml fresh soy sauce, 100ml light soy sauce, 220ml Huadiao wine, 50ml rose wine, 50ml balsamic vinegar, 380g soft white sugar, 10g mustard (1/4 stick), 25g tangerine peel, 40g ginger , 30 grams shallots, 30 grams of garlic slices, 15 grams of star anise, 15 grams of cinnamon, 10 grams of bay leaves, 8 grams of shredded dried chilies, 5 grams of cloves, 2 fresh oranges

*The above formula can marinate 6-8 crabs of 2-3 taels.

-Practice-

1. Pour the lees, fresh soy sauce, light soy sauce, Huadiao wine, rose wine, balsamic vinegar, and mustard into a clean container and stir evenly

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

2. Continue to put into small pieces of tangerine peel, star anise, cinnamon, bay leaves, and dried shredded pepper, cloves, ginger slices, shallots, and garlic slices, completely immersed in the refrigerator, and store for two days

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

3. After two days, take out the brine, melt into soft white sugar and add orange zest.

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

4. The crabs are washed and tied and steamed in a pot, 2-3 taels for about 10 minutes

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

5. After the crab is steamed, cut off the rope, put it in brine while it is hot, soak in the refrigerator for about 12 hours, take it out and eat it

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

- carry out -

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

[Taste] It's the crab-eating season again! Teach you a famous Jiangnan dish

-Tips-

1. When making brine, the longer the soaking time is, the better. Vegetables and spices are easy to rot, just two days.

2. Be careful not to put the white flesh on the fresh orange.

3. During the whole steaming crab and braised crabs, the crabs should be stacked with their belly facing up.

4. After the crab is steamed, there is no need to make a hole in the belly button cover, in order to add more flavor, the taste of the brine can be fully penetrated.

5. After removing all the spices from the brine, boil it and add the five-spice powder and appropriate amount of salt. You can try to make fried fish. The taste is also very good~ (You must remove the spices when heating the brine, otherwise it will be bitter to "doubt life")

6. Eat drunk crabs, do not drive.

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