Shanghai Drunken Crab is a very characteristic dish in Shanghai cuisine, mainly using crabs as the main ingredient, and the cooking method mainly involves braising. The preparation of Shanghai Drunken Crab is very simple, and as long as you follow the steps, you can enjoy a delicious dish.

Authentic Shanghai Drunken Crab Recipe

Food Preparation

River CrabSeveral, salt, sugar, rice wine, aged soy sauce,VinegarFlower wineChicken broth，Ginger，Sichuan peppercorns，Chili peppers，Star anise.

Method Steps

1, SmallCrabsThoroughly clean with a brush and soak in water for 2 hours.Remove and drain.

2, Prepare seasonings: 500g salt, sugar, rice wine, aged soy sauce, vinegar, white wine, chicken broth, ginger, garlic, chili peppers, Sichuan peppercorns, star anise, cinnamon. Mix all seasonings in a large bowl.

3, Place the small crabs in a container and pour the seasoning over them, seal.

4, Place in the refrigerator and marinate for 24 hours before eating.

Eating Tips

1, The amount of rice wine should be enough to cover the crabs.

2, The amount of salt should be generous.

3, Choose live crabs.

4, Make sure to clean thoroughly.

Cooking Secrets

1, River crabs should be chosen at around 100g each.

2, Flower wine should be aged Shaoxing flower wine.

A simple recipe for Shanghai Drunken Crab

Food Preparation

Large crabs2 crabsSoy sauce100g, ginger 3g, a little Sichuan peppercorns, appropriate amount of dried chili peppers, 250g rice wine, 3g scallions, 1 star anise, a little cinnamon, 30g vinegar,White sugar20g, appropriate amount of bay leaves

Method Steps

1, Soak the crabs in clean water for half a day, changing the water 3 times in the middle. Then, use a brush (you can use a toothbrush) to scrub the crabs under the tap, and then place them in a basin without water for 2 hours to dry the surface moisture and most of the internal moisture.

2, Add scallions, ginger, chili peppers, Sichuan peppercorns, star anise, cinnamon, and bay leaves to a clean jar.Addand soy sauce, plus sugar, and stir well with a spoon.

3, Place the crabs in, close the lid, and refrigerate for 1 day or more before eating.

About Shanghai Drunken Crab

Preparation guidance

1, When cooking crabs, it is advisable to addPurslaneleaves, fresh ginger, to dispel crab toxins and reduce its coldness.Crabs can be used forsteaming, boiling, frying, or makingsnacksfillings.

2, When steaming crabs, tie the crab to prevent the legs from falling off and yellow juice from leaking after steaming.When peeling live crabs, first blanch in boiling water for 3 minutes, which makesthe meateasy to remove, and does not waste.

3, Crabs are easy to move, so they cannot be eaten cold. Also, do not eat dead crabs.

Suitable for

1, Suitable for bruises, sprains, fractures, swelling and pain, postpartum retained placenta, pregnant women with weak contractions, and those with delayed labor. Crab claws are particularly beneficial.2, Those with generally cold and damp spleen and stomach, loose stools, abdominal pain, wind-cold and flu, chronic wind diseases, and stubborn skin itching should not eat.3, Women with heavy menstruation, dysmenorrhea, and pregnancy should not eat crabs, especially crab claws.

2 People with chronic indigestion, loose stools, abdominal pain, persistent colds, and those suffering from chronic illnesses, especially stubborn skin itching, should avoid eating crabs, especially crab claws.

3 Pregnant women, women with heavy menstruation and pain during menstruation, should avoid eating crabs, especially crab claws.