Crab Roe with Egg White
Beijing-style flavor: crab roe is gently simmered with seasonings, then stir-fried with seasoned egg white for an appetizing color.
Ingredients
crab roe
175 g
egg white
6 g
minced Beijing scallion
a pinch
minced ginger
a pinch
Shaoxing wine
75 g
white sugar
20 g
salt
16 g
clear broth
350 g
lard (for stir-frying base)
to taste
Instructions
1
Step 1
Mix the egg white, salt, and a small amount of clear broth in a small bowl.
2
Step 2
Heat lard, add the minced Beijing scallion and minced ginger to stir-fry for the base, then add the crab roe and stir-fry, followed immediately by the Shaoxing wine, white sugar, salt, and clear broth, transfer to low heat and simmer for approximately 20 minutes.
3
Step 3
In a separate pan, heat clean lard to make the stir-frying base, pour in the egg white mixture from the small bowl, stir-fry quickly, then immediately add the simmered crab roe, toss a few times and it is done.
