Long-lasting taste, sour and refreshing without irritating the throat  6° white vinegar

Ingredients: Appropriate amount of seasonal fresh oranges, appropriate amount of fresh water hairy crabs

Accessories: appropriate amount of ginger, appropriate amount of white chrysanthemum, appropriate amount of fragrant snow wine, appropriate amount of green onion, appropriate amount of orange juice

Seasoning: appropriate amount of sugar, appropriate amount of salt, appropriate amount of Chubang 6° white vinegar, appropriate amount of cornstarch, appropriate amount of Chubang onion and ginger cooking wine

Production Method:

1. Remove the flesh from the top of the fresh orange and set aside;

2. Steam the hairy crabs in water and remove the crab powder; set aside;

3. Boil crab shells with green onions and ginger to make crab oil;

4. Add minced ginger to crabmeal and sauté over high heat with crab oil until fragrant, then cook with Chubang onion and ginger cooking wine, orange meat, orange juice, salt, sugar, Chubang 6° white vinegar, season with cornstarch and thicken to make a filling;

5. Put the filling into the fresh oranges and seal it, pour the stewed chrysanthemum, Xiangxue wine, and Chubang 6° white vinegar into the stew pot, add the oranges, and steam over high heat for 18 minutes.