How to Make Aged Shrimpus Drunk with Flower-Shaped Yellow Wine Video

The ingredients for aged shiitake-marinated crab:River crabs, 500 grams of ancient Nanfeng yellow wine, aged Huajiao wine,ginger slices each weighing 200 grams, salt, dried tangerine peel, scallion segments each weighing 50 grams, and Dong one-grade fresh 100 grams.

The method for making aged shiitake-marinated crab:

1. Clean the June yellow river crabs thoroughly and place them in a steamer to steam for 19 minutes, then remove and cool them in ice water, and drain;

2. Place the marinating liquid: combine 500 grams of ancient Nanfeng yellow wine, aged Huajiao wine, ginger slices each weighing 200 grams, salt, dried tangerine peel, scallion segments each weighing 50 grams, and Dong one-grade fresh 100 grams in a container, steam for 20 minutes. Let the crabs that have been drained soak in this mixture for 48 hours;

3. Remove the marinated crab meat from each crab and add 0.1 grams of Wuliangye (or Maotai wine) to it.

   Tips: Before marinating, the crabs must undergo cleaning to remove impurities and mucus. The purpose of this step is primarily to eliminate the muddy smell and other off-flavors of the river crabs, and to prevent spoilage inside the crab during the pickling process.