Drunk Crab
by Food editor
Favorite
Difficulty
Easy
Time
5m
Serving
2
no
1. 5g sliced ginger, 5g sliced garlic, scallion slices flattened, 1 line pepper mince, and millet pepper mince appropriately
2. Remove dirt from the navel of hairy crabs
3. Pour in edible oil, add pepper, dried chili, bay leaf, star anise, hot oil and sauté
4. Pour white wine, vinegar, light soy sauce, white sugar, and salt in a bowl
5. Add the fried spices, pour in the millet pepper, green onion, sliced ginger, garlic slice, millet pepper, rice vinegar, and mix well
6. Put the hairy crabs, wrap them in plastic wrap, and keep them in the refrigerator for more than five days before eating
