It could only be made into drunken crab and saved for tomorrow.
Recipe reference: https://
After making the original recipe, I felt it was a bit on the sweet side and my food tasted on the bland side, so I reduced the amount of soy sauce and icing sugar and added the amount of flower carving wine.
*If you don’t like the smell of alcohol too much, you should be able to replace it with water, but just soak it overnight anyway, so it shouldn’t go bad.
light soy sauce
dried orange peel
wine made from flower carvings
How to make cooked drunken crab
In a saucepan, add the soy sauce, rock sugar, peppercorns, star anise, ground cinnamon, orange peel, allspice, cumin, salt, pepper and peeled and sliced ginger in turn.
Bring to a boil over high heat, cover and simmer for 10 minutes, stirring occasionally to help the sugar melt.
Add the flower carved wine and bring to a boil over high heat.
Sift and let cool for later.
Unbind the crabs and scrub them with a brush.
Boil hot water in a saucepan, put the steamer with the crab in it and steam for 10 minutes, then turn the crab over with tongs, belly side up, and steam for another 10 minutes.
*The crabs are so strong at first that it’s hard to get them belly up, and it’s easy to handle them when they lose their energy after a while of steaming.
Place the steamed crab in the pre-prepared marinade, cover the pan and refrigerate overnight.
The achievement of eating crabs that can be spelled back intact!
You are welcome to follow my personal WeChat public number: Iris Dynasty Notes.
From time to time, I’ll update recipes, travel notes, essays, etc.
2⃣️It is best to choose a pan with a small opening, but deeper.
3⃣️Steamed crabs must be belly side up, otherwise the crabmeat and tasty broth will be lost in large quantities through the crabshell cracks.