Ningbo Choking Crab

Overview

Wash the live swimming crabs (female crabs are best in autumn), take a sealable food box and add cold boiled water (the crab body is just gone). Add 3 taels of Huadiao wine, 3 qian of high-quality liquor, ginger slices, Sichuan peppercorns, a little star anise, and salt until thickened. The temperature is basically saturated, cover it and seal it and put it in the refrigerator for 12 hours before eating. When eating, remove the crab gills and cut into pieces. Dip it in Zhenjiang rice vinegar. The texture of the meat is smooth, tender and sweet, and the paste is glutinous and delicious. It makes people want to eat more.

Tags

• hot dishes
• high-strength liquor
• huadiao wine
• star anise
• zanthoxylum bungeanum
• ginger slices
• salt
• swimming crab

Ingredients

Steps

1. 1 Wash the live swimming crabs (female crabs in autumn are best), take a sealable food box and add cold boiled water (just until the crab body is gone) add 2 taels of Huadiao wine and 2 qian of high-strength liquor.

   

2. 2 Add ginger slices, Sichuan peppercorns, a little star anise, and salt until the concentration is basically saturated. Cover and seal and refrigerate for 12 hours before eating.

   

3. 3 When eating, remove the crab gills and cut into pieces. Dip it in Zhenjiang vinegar. The meat tastes smooth, tender and sweet, and the paste is glutinous and delicious.

   

4. 4 It makes people unable to stop eating.