First, stripping crab meat Stripping crab meat is to select live water crab, grab the side of the crab legs by hand, brush in the water, until the water is clear, with a fine hemp rope will be crab claws, legs tied firmly, The steamer is steamed for 20 minutes until the shell is orange red and cools away from the fire. 1. Peel the crab chela and place it under the crab's cheeks, place it face up on the chopping board, use the kitchen knife to lengthen everything for two, and then use the homemade stainless steel slice to remove the meat. 2. Peel the crab leg and open the crab leg. Cut off the legs of the crab leg, the root and the end of the connecting leg, and use a small round stick to pull out the crab meat. 3. Exclude crab and cover the meat to open the crab shell, remove the crab stomach that has been three-decomposed, and then use the crab to remove the crab yellow. 4. Execute the crab body and then excavate the crab yellow. Use a kitchen knife to remove the crab body and remove the crab. Use the crab to remove the crab meat. It is worth noting that crab meat must be strictly disinfected beforehand and tools must be cooked. The crabs must not be mixed with raw food to prevent deterioration of the taste.
Place the stripped crab and crab yellow into a wok, add appropriate amount of ginger, salt, cooking wine, and appropriate amount of water. After the water is boiled, put it in a clean porcelain jar and add hot lard (to submerge crab meat). After cooling, seal the mouth of the cylinder and place it in a cool place. When eating, poke lard. Dig crab meat. This kind of crab meat, color, smell and taste is no less than fresh crabs. If it is stored in cold storage, it can be stored until the next year when fresh crabs are listed.
Second, making crabs Select artificial breeding of crabs, first with bamboo rafts held in the lake area for a period of 20 days, and then into the pupa or woven in the box feeding for 7 days to 10 days, until its entire filth drained , And then take out in the Pouch dry shelf for 5 days to 6 days, and scrape only one by one and dry water and spare. 1. Ingredients Preparation 50 kg of drunken crabs need 25 kg of glutinous rice wine, 8 kg of salt, 6 kg of sugar, 4 kg of ginger, 4 kg of onions, 400 g of MSG, 200 g of pepper, 500 g of cinnamon, hundreds of fennel, red pepper There were 20 orange peels and Daqu 1.5 kg. 2. Make a brine frying pan and heat it. Add the prickly ash to the scent, add boiling water to boil, then put in all the ingredients, and naturally become a drunken liquid after cooling. 3. Drunken the raw crabs with appropriate amount of salt and pepper salt on the crab umbilicus, and then put them into the jar. Slowly pour into the sweet and delicious rice wine. The thirsty crabs rush to drink until they get drunk. I, became a drunk crab. 4. Pack the altar to be sealed and disinfect the porcelain altar, pour in the glutinous rice wine and drunken liquid, and then take out the drunk crab, wash it one by one and put it into the altar one by one. Then pour it into the cover of Daqu Liquor. Cover with a small plate and cover it with a kraft paper or lotus leaf and fasten it with a string. The entire process must be kept clean and free of new water.
Third, the storage of drunk crabs requires long-term storage of drunk crabs in the altar before sealing, dropping a few drops of sesame oil in the altar, both to help isolate the air, but also to increase the flavor of drunk crab. Altars or bottled drunk crabs, such as temporarily not listed, it is best placed in a cool, ventilated place below 10°C.
Place the stripped crab and crab yellow into a wok, add appropriate amount of ginger, salt, cooking wine, and appropriate amount of water. After the water is boiled, put it in a clean porcelain jar and add hot lard (to submerge crab meat). After cooling, seal the mouth of the cylinder and place it in a cool place. When eating, poke lard. Dig crab meat. This kind of crab meat, color, smell and taste is no less than fresh crabs. If it is stored in cold storage, it can be stored until the next year when fresh crabs are listed.
Second, making crabs Select artificial breeding of crabs, first with bamboo rafts held in the lake area for a period of 20 days, and then into the pupa or woven in the box feeding for 7 days to 10 days, until its entire filth drained , And then take out in the Pouch dry shelf for 5 days to 6 days, and scrape only one by one and dry water and spare. 1. Ingredients Preparation 50 kg of drunken crabs need 25 kg of glutinous rice wine, 8 kg of salt, 6 kg of sugar, 4 kg of ginger, 4 kg of onions, 400 g of MSG, 200 g of pepper, 500 g of cinnamon, hundreds of fennel, red pepper There were 20 orange peels and Daqu 1.5 kg. 2. Make a brine frying pan and heat it. Add the prickly ash to the scent, add boiling water to boil, then put in all the ingredients, and naturally become a drunken liquid after cooling. 3. Drunken the raw crabs with appropriate amount of salt and pepper salt on the crab umbilicus, and then put them into the jar. Slowly pour into the sweet and delicious rice wine. The thirsty crabs rush to drink until they get drunk. I, became a drunk crab. 4. Pack the altar to be sealed and disinfect the porcelain altar, pour in the glutinous rice wine and drunken liquid, and then take out the drunk crab, wash it one by one and put it into the altar one by one. Then pour it into the cover of Daqu Liquor. Cover with a small plate and cover it with a kraft paper or lotus leaf and fasten it with a string. The entire process must be kept clean and free of new water.
Third, the storage of drunk crabs requires long-term storage of drunk crabs in the altar before sealing, dropping a few drops of sesame oil in the altar, both to help isolate the air, but also to increase the flavor of drunk crab. Altars or bottled drunk crabs, such as temporarily not listed, it is best placed in a cool, ventilated place below 10°C.