Clay Pot Crab
A Cantonese dish made by first pan-frying crab, then simmering it in broth, and finishing it by stewing in a clay pot.
Ingredients
crab
1
scallions (cut into segments)
3
Shaoxing wine
25 g
sugar
to taste
MSG
to taste
cooked pork lard
to taste
garlic
to taste
ginger
to taste
fresh stock
1000 g
Instructions
1
Step 1
Heat a wok over high heat and oil the pan. Add the crab and lightly pan-fry. Pour in the Shaoxing wine and ginger juice, cover and simmer briefly. Add sugar and 1000 g of fresh stock, cover and simmer again.
2
Step 2
When the crab is about 80% cooked, add MSG. Once it comes to a boil, transfer everything into a large clay pot and place it over low heat to simmer for 5 minutes, then move to medium heat for about 2 to 3 minutes. Skim off the foam, add MSG and scallions, drizzle in the cooked pork lard, and serve directly in the clay pot.
