Authentic drunken crab recipe

Our country has vast sea areas, a long and winding coastline, and both temperate and tropical zones, so its fishery resources are very rich. my country has a wide variety of seafood, and they are very popular among people all over the country, especially fish, shrimp and crabs. Crab is a very delicious seafood, so people in my country have developed many ways to cook crab. Among them, drunken crab is one of the most popular cooking methods. So what are the ways to cook drunken crab?

Drunken crab is a traditional specialty of Xinghua City, Jiangsu Province, and is also a popular delicacy in the Jiangnan region. It is made with crab as the main ingredient, added with rice wine, spices, salt, etc., and has a moderately salty and fresh taste. Features: Fragrant, non-smell, and delicious crab flavor.

practice

Ingredients: 750g crab

Seasoning: 15g salt, 5g peppercorns

5g ginger 250g rice wine 15g soy sauce

5g white sugar

Wash the crabs clean and drain all the water; take one or two ounces of Sichuan peppercorns and one or two ounces of fine salt, fry them in a pan until fragrant, then take them out and let them cool thoroughly, then weigh out four ounces for use. Crush the ginger until loose, take the crab, open the navel cover, squeeze out the dirt at the bottom of the navel with your hands, add a pinch of salt and a peppercorn, then close the lid. Then break off the tip of the crab claw, pierce it into the upper part of the navel cover to nail the navel cover firmly, and put it into the small jar. Pour soy sauce into the jar, then add Huizhou Fengguang wine (or Huangshan honey wine), ginger, garlic cloves, rock sugar, and finally pour in sorghum wine, and cover the jar with oil paper to seal it. It can be opened and eaten after one week. The crab is green with a slight yellow tint, tastes sweet, and has a strong wine aroma.

Crab: Crab is rich in protein and trace elements, and has a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is very beneficial for the recovery of tuberculosis.

Therapeutic effects of crab:

Crabs are cold in nature and salty in taste, and belong to the liver and stomach meridians. They have the effects of clearing away heat and detoxifying, nourishing bones and marrow, nourishing tendons and setting bones, promoting blood circulation and removing phlegm, promoting dampness and relieving jaundice, benefiting limbs, nourishing liver yin, and replenishing gastric juice. They have certain therapeutic effects on blood stasis, jaundice, low back and leg pain, and rheumatoid arthritis.

Origin of drunken crab: According to relevant historical records, the Tong family of Zhongbao Village, Xinghua, was originally from Tongjiazhai, Xuancheng County, Ningguo Prefecture in Jiangnan (now Xuanzhou City, Anhui Province). They moved to Pingjiang Prefecture (now Suzhou) before the Yuan Dynasty. In the second year of Hongwu in the Ming Dynasty (1369), the Tongle family moved from Changmen, Suzhou to Zhongbao Village, Xinghua and settled there, becoming the first ancestor of the Tongle family in Zhongbao. The second generation of the Tong family, who were originally engaged in the cultivation and management of flowers and trees and were skilled in the art of mounting paintings, discovered that the lake in front of Zhongbao Village and the surrounding rivers not only had a vast surface area but also had pure water quality. They produced large quantities of plump green-shelled crabs after the Double Ninth Festival every year. However, due to the limited market for fresh crabs and large backlogs, fishermen suffered heavy losses. So while running his own business, Tong traveled all over the country and started a business of buying and selling fresh crabs. At the same time, in the process of operating live crabs, in order to extend the shelf life of the leftover crabs and reduce losses, we referred to the methods of making drunken snails and drunken shrimps, and used homemade glutinous rice wine and other ingredients to make drunken crabs. This unexpectedly created a new product that was very popular in the market. Around the 27th year of Hongwu in the Ming Dynasty (1394), the second-generation descendant of the Zhongbao Tong family founded the "Tong Deda" drunken crab processing workshop, thus becoming the founder of "Zhongzhuang drunken crab".

Crab is suitable for people:

It is edible for the general public

1. Suitable for people with injuries from falls, broken tendons and bones, blood stasis and swelling, residual placenta, weak labor contractions, and delayed fetus delivery, especially crab claws;

2. People with weak spleen and stomach, loose stools, mild abdominal pain, unhealed colds, chronic rheumatism, and stubborn skin itching should avoid eating this food;

3. Women with menorrhagia, dysmenorrhea, and pregnant women should avoid eating crabs, especially crab claws.