Practice and seasoning skills of cooked drunken crab

Materials?

Eight Eriocheir sinensis

Carved 700ml

200 ml of soy sauce

40 ml oyster sauce

60 grams of sugar

2-3 grams of salt

Two fragrant leaves

2 octagons

4 cloves of garlic

3 slices of ginger

Cinnamon 1

Dozens of prickly ash

30 ml of white wine

30 ml of rice vinegar

A lemon (you don't have to add it if you don't like it)

How to cook drunken crabs with secret carved flowers?

I received fresh hairy crabs the day before and the next, and the ice has not melted yet! Packaging and heat preservation are very good. When the crabs came, they were still bubbling. They were very fresh, and each was very big, 4 males and 4 females.

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You don't need to cut the crab rope. Brush it a little. This crab is clean. Rinse it directly for later use.

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Prepare all materials in the material list and weigh them for later use.

Then put the crab in a steamer or steamer and steam it 15 minutes and cook it for later use.

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Let's make sauce while steaming crabs. Stir-fry ginger, garlic, star anise, cinnamon, fragrant leaves and pepper in a pot with low fire (no need to put oil! )

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Then add soy sauce, sugar, salt and oyster sauce to boil and simmer for five minutes.

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Then add carved wine, white wine and rice vinegar. Ps: Wine and vinegar will volatilize if cooked for too long, so add it last.

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When it boils, turn off the fire and cool it a little, then add the lemon slices.

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Take a large pot (the kind that can completely put down crabs) and pour in the cooked sauce.

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Then put the steamed crabs in the refrigerator 12-24 hours. You can take it out in the middle and turn the crab over, which will be more delicious.

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Share it with your family after you do it. On the occasion of Mid-Autumn Festival, enjoy the moon and share delicious hairy crabs!

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The yellow cream in the bought hairy crabs is really enough ~ and it is very fresh! After eating, the crab flavor can be remembered in your mouth for a day ~

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