Crab Oil (Stir-Fried Crab)

Name: Crab Oil (Stir-Fried Crab)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 800 g live crab (brushed clean, tied up); 10 g chopped scallions; 10 g minced ginger; 10 g Shaoxing wine; 4 g salt; 4 g aromatic vinegar (poured along the edge of the wok); 3 g white pepper powder; 50 g rendered pork fat (homemade premium quality preferred)

Crab oil made by steaming live crabs, removing the meat, stir-frying the crab meat and roe in lard, then simmering with Shaoxing wine, vinegar, and other seasonings.

55 min

Easy

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Ingredients

live crab (brushed clean, tied up) 800 g

chopped scallions 10 g

minced ginger 10 g

Shaoxing wine 10 g

salt 4 g

aromatic vinegar (poured along the edge of the wok) 4 g

white pepper powder 3 g

rendered pork fat (homemade premium quality preferred) 50 g

Instructions

Steam and Extract Meat

Brush the live crabs clean, tie them with string, and steam over high heat in a steamer for 20 minutes until cooked. Remove, let cool, then take off the shells and pick out the crab meat and crab roe for later use.

Render the Crab Oil

Heat the rendered pork fat in a wok until it reaches about 30% hot (roughly 90°C / 195°F). Add the chopped scallions and minced ginger and stir-fry until fragrant. Add the crab meat and crab roe and stir-fry until the crab oil seeps out. Season with Shaoxing wine, salt, and white pepper powder, skim off any scum, drizzle the aromatic vinegar along the edge of the wok, then plate and serve.