Huaian Xie

1. Sauce the crab. Sauce the crab. This is the most economical and long-term indigenous method that lakeside people have come up with. It is also a native product of the lakeside tunnel. To make a sauce crab, you must first make a pot of bean paste on Shimei Day, seal the sauce jar after dog days, and unseal it as soon as Chongyang arrives. Dig a pit in the sauce to make the soy sauce ooze. Put the washed crab into the soy sauce, let the crab climb into the sauce, and eat it half a month after sealing the jar. A jar of crab with sauce can be eaten in the coming year. Drinking, eating crabs and eating noodles. This kind of economical, affordable, generous and convenient noodles with sauce and crab is "vulgar" in shape and "earthy" in taste, like a simple and pure local accent, which is full of interest. Better than the "original rhyme" taste of crabs. 2, the "different rhyme" of drunken crabs, when the number of elegant drunken crabs. Drunk crabs can be divided into "commodity style" and "home style". Its taste is different, and its method is different. If mass production is carried out, enough female crabs with the same size are selected in advance and temporarily raised in huge underwater bamboo boxes, so as to remove grass seeds and residues from the stomach and climb the feet clean. After all the work is ready, fish crabs. Before entering the water, drunken crab workers should drink arsenic wine to warm up against the cold, otherwise there is a danger of freezing in biting cold water. After the crab is dried, put it into a vat with a certain proportion of rice wine, fried salt, pepper, fennel and other solutions. Until the last one can't sink itself. Sealed in a jar, it becomes a famous "drunken crab" at home and abroad. Of course, its formula ratio, solution density and temperature control method are secret. Home-style drunken crabs are made by taking two bottles of excellent Yangzhou soy sauce, two bottles of high-quality double-ditch aged wine, frying some pepper and salt, cutting some ginger and onion, grinding some cinnamon and fennel, using a large syringe, cleaning and drying the "black fish head" jar, scraping the feet of the crabs already prepared, washing and drying them, injecting three to five dollars of wine under each crab's navel, stacking them in the jar, pouring seasoning on them, and so on. You can eat it after a while. Drunken crabs are addictive, and the golden crab yellow, after a "drunken" roasting, becomes a blue-black oily paste. Pick a little with chopsticks and the wine smells good. After opening the altar for the second time, if you don't smell the fragrance of wine, your breath will produce saliva; The third time I saw the "drunk" soul flying, its taste was all in the word "drunk" that made the crab mutate, and it was so twisted that it was indescribable. Besides its delicious taste, the medicinal value of crab is also extraordinary. It has the functions of dispelling heat, activating stomach qi, regulating meridians, relieving stuffy breath, promoting limb joints and promoting digestion. It is a rare good food and medicine. However, the value of crab lies in its seasonality.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)