MySheen

Processing Liquor-Soaked Crabs

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Wash and drain the fresh crabs, open the navel and insert a small hole with a bamboo stick, cover the navel with pepper and salt. Prepare pickling solution: 100 kg of fresh crab, 10 kg of sugar, 10 kg of refined salt, 6 kg of ginger juice, 40 kg of soy sauce, 0.6 kg of pepper and 20 kg of yellow rice wine. Mix the above raw materials well, pour them into the pickled pottery jar, submerge the crab body, add bamboo curtain and pressing stone to keep the crab body from being exposed on the liquid, and finally seal the jar mouth. After 3-4 days, the delicious drunken products can be put on the market at any time.

Wash and drain the fresh crabs, open the navel and insert a small hole with a bamboo stick, cover the navel with pepper and salt. Prepare pickling solution: 100 kg of fresh crab, 10 kg of sugar, 10 kg of refined salt, 6 kg of ginger juice, 40 kg of soy sauce, 0.6 kg of pepper and 20 kg of yellow rice wine. Mix the above raw materials well, pour them into the pickled pottery jar, submerge the crab body, add bamboo curtain and pressing stone to keep the crab body from being exposed on the liquid, and finally seal the jar mouth. After 3-4 days, the delicious drunken products can be put on the market at any time.

 
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