Crab only Huadiao Wine 500ml
Thin salt light soy sauce 400ml Ginger 40g
Rock Sugar 200 grams Cardamom 3
Fragrant leaves 3 tablets Tangerine peel 5 tablets
Zanthoxylum bungeanum 15 capsules Star anise 2
Cinnamon 1 block Salt 3 grams
Ginger 2 tablets
Classic cooked drunken crab recipe Classic Cooked Drunken Crab Recipe Illustration 1

Steps1

Rinse the hairy crabs in advance and steam them in a steamer for 20 minutes until cooked. Classic Cooked Drunken Crab Recipe Illustration 2

Step 2

Add ginger slices, cardamom, bay leaves, tangerine peel, peppercorns, star anise and cinnamon to the pot and stir-fry for a while. Classic Cooked Drunken Crab Recipe Illustration 3

Step 3

Continue to add light soy sauce, rock sugar and salt. Classic Cooked Drunken Crab Recipe Illustration 4

Step 4

Turn on low heat and simmer slowly for about 12 minutes. Classic Cooked Drunken Crab Recipe Illustration 5

Step 5

Pour in the rice wine, turn off the heat after boiling, and wait for it to cool. Classic Cooked Drunken Crab Recipe Illustration 6

Step 6

Soak the steamed hairy crabs in the drunken brine.Classic Cooked Drunken Crab Recipe Illustration 7

Step 7

Cover with plastic wrap and refrigerate for 24 hours before serving. Classic Cooked Drunken Crab Recipe Illustration 8

Step 8

Isn’t it very simple to do, zero difficulty! Classic Cooked Drunken Crab Recipe Illustration 9

Step 9

Friends who like to eat drunken crab should try it now! Classic Cooking Tips for Drunken Crab

1. It is recommended to choose hairy crabs in two or three, which can taste better. 2. You can choose male or female crabs according to personal preference. Personally, I think female crabs are more delicious with crab roe. 3. The drunken brine needs to be cooled before soaking the hairy crabs.