Crab Roe Tendons
Glossy in appearance with a tender texture and well-balanced savory flavor, this Shandong classic appeals to all ages.
Ingredients
Oil-blasted pork tendons (washed, cut into strips)
200 g
Crab roe
75 g
Soy sauce
5 g
Shaoxing wine
15 g
Wet starch
30 g
Scallion segments, ginger, and garlic
25 g
Caramel color
to taste
Instructions
1
Blanching
Cut the washed oil-blasted pork tendons into strips, blanch in boiling water until thoroughly cooked, then remove and drain.
2
Braising the Tendons
Heat peanut oil in a wok over medium heat until 60% hot (about 150°C). Add a small amount of sugar and stir-fry until yellow, then add the pork tendons, scallion segments, and ginger and stir-fry until colored. Add soy sauce, clear soup, and Shaoxing wine and bring to a boil. Transfer to low heat and braise until the sauce is reduced and thick. Remove and discard the scallions and ginger. Thicken with wet starch, add MSG and scallion oil, stir to combine, and place in the center of a serving plate.
3
Stir-frying the Crab Roe
Place peanut oil in a wok and heat over medium heat to 60% hot (about 150°C). Add minced scallion, ginger, and garlic and fry until fragrant. Add the crab roe and stir-fry briefly. Pour in soy sauce, Shaoxing wine, and MSG, toss evenly, and arrange around the tendons on the plate to serve.
