Drunken Crabs

Drunken Crabs

Crabs are generally covered with a thick exoskeleton, and armed with a single pair of chelae (claws). Crabs are found in all of the world’s oceans, while many crabs live in

fresh water and on land, particularly in tropical regions. Crabs vary in size from the pea crab, a few millimetres wide.

Ingredients for Drunken Crabs:
10 live crabs about 1,500 grams (3.3 lb)
500 grams (1 cup) strong liquor
500 grams (1 cup) cooking wine
25 grams (4 tsp) salt
2 1/2 grams (1/12 oz) Chinese prickly ash
25 grams (5/6 oz) deied orange peel
10 grams (2 tsp) sugar
50 grams (1 2/3 oz) sliced ginger

Directions to cook Drunken Crabs:
1. Wash the crabs clean, drain off the water and put in a container with a small opening.
2 Let the salt and sugar dissolve in the liquor and wine and then pour the mixture into the container (to fully submerge the crabs). Add the Chinese prickly seal. It will be ready to serve a week later. On hot days, it can be served 3 days later.

Features:Strongly aromatic from the liquor and wine.

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