Crab Roe Pork Tendon

Name: Crab Roe Pork Tendon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g Oil-blasted pork tendon (cleaned, cut into long strips, blanched thoroughly in boiling water); 75 g crab roe; 5 g soy sauce; 15 g Shaoxing rice wine; 30 g wet starch (for thickening); 25 g scallion sections, ginger and garlic (scallion sections and ginger for step 2, minced scallion, ginger and garlic for step 3); to taste sugar (for caramel color)

A traditional Shandong (Lu) cuisine dish, Crab Roe Tendon features oil-puffed tendon as its core ingredient, braised together with crab roe. It has a glossy, lustrous appearance, with a soft, tender texture and a fresh, savory flavor.

45 min

Easy

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Ingredients

Oil-blasted pork tendon (cleaned, cut into long strips, blanched thoroughly in boiling water) 200 g

crab roe 75 g

soy sauce 5 g

Shaoxing rice wine 15 g

wet starch (for thickening) 30 g

scallion sections, ginger and garlic (scallion sections and ginger for step 2, minced scallion, ginger and garlic for step 3) 25 g

sugar (for caramel color) to taste

Instructions

Prepare the tendon

Cut the cleaned oil-blasted pork tendon into long strips, blanch thoroughly in boiling water, remove and drain excess water

Braise the tendon

Heat peanut oil in a wok over medium heat to about 150°C (60% heat). Add a small amount of white sugar and stir-fry until golden. Add the pork tendon, scallion sections and ginger, stir-fry until evenly colored. Add soy sauce, clear broth, Shaoxing rice wine, bring to a boil, then transfer to low heat to braise. When the sauce thickens, remove and discard the scallions and ginger. Thicken the sauce with wet starch, add MSG and scallion oil, stir well, then place in the center of a serving plate.

Stir-fry crab roe

Heat peanut oil in a wok over medium heat to about 150°C. Add minced scallion, ginger and garlic and fry until fragrant, then add the crab roe and stir-fry a few times. Pour in soy sauce, Shaoxing rice wine and MSG, toss to mix evenly, then arrange around the braised tendon on the plate to serve.