Ninghe drunken crab

Ninghe drunken crab Qilihai purple crab has a green shell, a white navel, golden claws, a large size, thick meat, beautiful cream and delicious taste. It was a court tribute in Ming and Qing dynasties with another whitebait producer in Ninghe. Qilihai purple crab has a variety of ways to eat in Ninghe, especially drunken crab, which is a must for food. The characteristics of drunken crabs are: bright and transparent color, like carved white jade, orange-red crab yellow hanging on the floor, reminiscent of the red-crowned crane that stands proudly. Dip it in vinegar and serve it with wine and food. The wine is delicious and delicious. Mellow and pleasant, wonderful. It is worthy of being a delicious product. In 2001, Tianjin held a technical competition for local specialties, and the drunken crab carefully prepared by Yu Deliang, a national cooking judge and senior chef of Ninghe Hotel, was awarded the gold medal for cold dishes. Method: After the washed purple crabs (fresh ones are preferred) are put into a container, they are poured into highly-distilled liquor for disinfection. After one hour, the distilled liquor is poured out, and a proper amount of Shaoxing wine, ginger, star anise and refined salt is added, and then sealed. It can be eaten at low temperature for 5-7 days, and the shelf life is generally 3 months. Drunken crabs are eaten raw, and it is winter, so the smaller crabs are chosen, which are light and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)