Drunk Crab
- Update
- 2012-02-29
- content
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Ingredient 2 sea crabs
1 cup of Kaoliang (sorghum) liquor
3 tea spoonfuls of salt
2 cups of cold waterMethod - Remove the top shell of the crab, then remove the gills and any muck by rinsing very lightly and quickly under running water. Chop each crab into 8 pieces and hammer the pincers.
- Mix Kaoliang liquor and salt with the chopped crabs; leave it for 15 minutes and then add cold water to cover all crab pieces. Put a lid on it and put it into the refrigerator for at least 3 days before serving.