Every year in the harvest season of hairy crabs, some flower carved drunken crabs will be pickled, the strong aroma of flower carving wine, with the fresh sweetness of hairy crabs, invincible and delicious, full of crab paste sucks up the soup juice to make people taste endless, a bite unforgettable!
by Fish Mother Kiki 【Official Certified Master of Bean Fruit Cuisine】
Yangcheng Lake hairy crab 4 (2 kg)
Flower carved rice wine 200 ml
2 chives
2 cloves of garlic
Ginger slices 3 pieces
A handful of peppercorns
1 octagon
Cinnamon 2 pieces
1 dried chili pepper
3 incense leaves
Rock sugar to taste
Soy sauce 50 ml
1 tangerine peel
Purified water 200 ml
1. Prepare the required ingredients
2, put the large ingredients into the pot and slowly roast the incense, no need to add oil
3: Add 200 ml of purified water
4: Bring onion, ginger and garlic to a boil
5: Add 200 ml of flower carving wine after boiling, continue to cook on the fire and let cool
6. Clean the hairy crab with a brush
7: With your belly facing up, steam a slice of ginger for 15 minutes
8: Steamed hairy crabs are marinated in the soup for 24 hours before eating
9, fresh and delicious, unforgettable to eat
10. The crab paste is full, and the wine aroma is perfectly integrated with the umami taste of the crab
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