Crab Roe Tendon
A traditional Shanghai dish featuring crab roe and rehydrated tendon as the main ingredients, prepared by stir-frying, braising, and thickening with starch. Rich, savory, and deeply aromatic.
Ingredients
Water-soaked tendon (cut into two pieces)
300 g
Crab roe
160 g
Scallion segments
8.5 g
Minced ginger
8.5 g
White pepper
to taste
Shaoxing wine
to taste
Soy sauce
12.5 g
Salt
to taste
MSG
to taste
Arrowroot starch (wet arrowroot for thickening)
60 g
Lard (for aromatics and sauce drizzle)
to taste
Instructions
1
Prepare the tendon
Cut the tendon into two pieces.
2
Stir-fry crab roe with tendon
Heat lard in a wok, briefly saute the scallions and ginger, then remove them. Add the crab roe and stir-fry briefly, then add the wine, salt, soy sauce, MSG, and 110 g of water. Add the tendon and simmer for about 2 minutes. Stir in the wet arrowroot starch to thicken, sprinkle with white pepper, drizzle with some lard, and serve.
