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Thread: Your favourite Chinese food recipes
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[quote=MARRIE,374570]Shanghai drunk crab Materials: 500 grams of live crab Seasoning: Shao Xing wine/flavor liquor, salt, white sugar, onion, ginger, pepper, dried tangerine peel Production: boiling water with salt, sugar, pepper, adding flavor liquor after cooling down, mixing thoroughly serving as drunk halogen. Cleaning crab (lake crab or sea crab), then draning water. Putting onion knot, ginger and dried tangerine peel on the bottom of a container, then putting live crab on the bottom layer of seasoning, and spreading the upper layer of spring onions, ginger and dried tangerine peel, after that pouring ready drunk halogen. Pressing with weights for better integration, being sealed and put in the freezer. The dish is to be ready in four days. Cutting the crab into pieces, pouring a little bit of drunk halogen and vinegar, then being served. [/quote]
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