The difference between choking crab and drunken crab

Choking crabs and drunken crabs are mainly made of different raw materials, and of course they are also practiced. Choking crab is a flavor dish along the coast of Zhejiang, which uses sea crabs; Drunken crab is a famous dish in Jiangsu province, which uses freshwater hairy crabs. Let's teach you how to make two China crabs.

The so-called "choking crab", the core meaning is "choking", asking it to suck wine or salt water by itself! If the crab is already dead when it is made, this link will not stand.

Material: Portunus trituberculatus 2 kg.

Seasoning: onion, ginger, garlic, vinegar, liquor, sugar, pepper, salt, soy sauce, pepper, chicken essence, etc.

Exercise:

1. Wash fresh Portunus, remove gills and cut into pieces.

2. Add shredded ginger, white wine, vinegar and salt and marinate for two hours.

3. Cut the onion, ginger, garlic and pepper into sections for later use.

4. Pour out the soup marinated for the first time, add onion, ginger, garlic, vinegar, white wine, white sugar, pepper, salt, soy sauce, pepper and chicken essence and marinate for three hours, and then stir several times in the middle to eat.

Drunken crab is one of the snack recipes in Xinghua, Jiangsu Province, with crabs as the main ingredient. The cooking skills of drunken crabs are mainly pickles, which are salty and fresh. It is characterized by fragrance without fishy smell and delicious crab flavor.

Material: live hairy crabs (river crabs) 2 kg.

Seasoning: onion, ginger, garlic, sugar, salt, pepper, star anise, pepper, etc. 2 kg of yellow rice wine.

Exercise:

1. Soak the hairy crabs in water and brush off the back with a brush. After the feet are covered with mud, take out the crabs to dry.

2. Put all the seasonings together and stir well.

3. Put the dried hairy crabs into a large glass container, pour the yellow wine and the stirred seasoning, and cover the container and seal it.

Put the sealed glass container in the refrigerator for two days, and then you can eat it.