Shanghai Drunken Crab is a famous local dish in Shanghai. It is commonly called "soy sauce crab" in Shanghai. It is one of the most distinctive dishes in the local cuisine. The drunk crab is intact, the color is green and yellow, and the meat is tender. The taste is extremely delicious, the wine is rich in aroma, the aftertaste is sweet, and the nutrition is rich. It is a treasure for the banquet. The sealed drunk crab can be stored for two months without deterioration. Shanghai Drunken Crab uses crab as the main ingredient, while cooking mainly uses stewed dishes.
CCTV "China on the Bite of the Tongue" once highlighted it as a Shanghai specialty food.
Crabs are cold in nature, salty in taste, and belong to the liver and stomach meridian; has the effects of clearing heat and detoxification, replenishing bones and marrow, nourishing muscles and bones, promoting blood circulation and removing phlegm, removing dampness and yellowing, strengthening limbs, nourishing liver yin and filling gastric juice; has a certain therapeutic effect on congestion, jaundice, waist and leg soreness and rheumatoid arthritis.
In the morning in Shanghai, come here with a bowl of rice, a crab with soy sauce, and Mi Daova would like to be very praised!
Method
Ingredients: 500 grams of live river crab, Huadiao wine, Daqu wine, salt, white sugar, green onion knot, ginger, pepper, tangerine peel. Bring to a boil. After cooling, add Huadiao wine and Daqu wine to make drunk bittern evenly.
2, wash the river crab, take a medium-sized container, put green onion, ginger, tangerine peel at the bottom, put the river crab, put green onion, ginger, tangerine peel on the top, press the heavy object, add drunk to seal.
3, put in the refrigerator for 4 days, cut into pieces with a knife, and pour in a little bit of drunk when eating.
