Raw Pickled Crab Claws

Name: Raw Pickled Crab Claws
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh crab claws; 30ml Niulanshan Erguotou; 4 slices ginger; 10g Dried red chili; 10g Red pepper; 10g Sesame pepper; 4 Coriander root; 3 cloves Aniseed; Some green pepper; Some Beauty pepper

by Love promise

4.7 (1)

Favorite

5

Difficulty

Easy

Time

20m

Serving

2

Pickled crab claws is not difficult. If you want a good taste, you must use fresh crab claws that have just fallen from live crabs. "

Raw Pickled Crab Claws

1. Prepare Erguotou and fresh crab claws

2. Prepare accessories: ginger, dried red pepper, red pepper, sesame pepper, coriander root, aniseed

3. Put an appropriate amount of water in the pot and put in the large saucer

4. Put other accessories into the pot

5. Pour the Erguotou high-level wine to a boil, let cool for later use

6. Crab claws cleaned

7. Drain the water, or wipe it dry with kitchen paper

8. Put the crab claws into the container, pour the boiling seasoning water

9. Cut fresh green peppers and beauty peppers with an oblique knife

10. Airtight and refrigerate for one day. After tasting, remove the crab claws, mix well with soy sauce and green and red peppers, and then serve.

Tips:
Tips:
1. Crab claws must be fresh! Fresh! Fresh!
2. Pepper and sesame pepper should be increased or decreased according to their own taste
3. Eat the pickled crab claws as soon as possible
4. The last green and red pepper plays a role of embellishment

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Raw Pickled Crab Claws

Ingredients

Raw Pickled Crab Claws

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