Braised Green Crab with Tofu Skin
Stew steamed green crab meat with softened tofu skin, thicken the sauce, drizzle with chicken oil, and surround with minced cilantro.
Ingredients
live green crab (cleaned, steamed, meat removed)
1 kg
Hangchuan tofu skin (soaked in hot water, hard edges removed, cut into pieces, squeezed dry)
50 g
chopped cilantro (to garnish the rim)
2 g
chicken fat
100 g
fine salt
5 g
MSG
5 g
scallion
15 g
ginger
15 g
wet starch (for thickening)
15 g
cooking wine
25 g
chicken broth
250 g
Instructions
1
Prepare the ingredients
Wash the green crab thoroughly, steam it until fully cooked, then remove the meat from the shell. Soak the tofu skin in hot water until softened, tear off and discard the hard edges, squeeze out the excess water, and cut into small pieces.
2
Braise the dish
Heat the chicken fat in a hot wok, add the scallion and ginger to release their aroma, then fish them out and discard. Pour in the chicken broth and season with cooking wine, salt, and MSG. Add the tofu skin and simmer briefly, then thicken with the wet starch. Finally, add the green crab meat and chicken fat, stir gently to combine, transfer to a soup bowl, and garnish the rim with the chopped cilantro.
