Drunken Pork with Crab Paste
A renowned Fujian cold platter dish seasoned with pengqi crab sauce, featuring a silvery gray hue and a fresh, aromatic, tender, and rich flavor.
Ingredients
Pork belly (scrape clean, remove hair stubs, wash)
400 g
Crab paste
100 g
Shaoxing wine
25 g
Scallion and ginger
25 g
Instructions
1
Steam the meat
Scrape the pork clean, remove any hair stubs, and wash it thoroughly. Place it on a plate, add the scallion, ginger, and Shaoxing wine, then steam over high heat for about 15 minutes until cooked through.
2
Slice and arrange
Let the meat cool slightly, then cut it into thin rectangular slices and arrange them neatly on a serving plate.
3
Season
Spoon the crab paste over the arranged pork slices to finish.
