Imitation Crab
Diced mandarin fish is stir-fried with eggs, seasoned with rich broth, and thickened with starch. The finished dish resembles crab meat and crab roe, with a tender, silky texture.
Ingredients
Mandarin fish meat (cut into cubes)
150 g
eggs (beaten)
4
minced scallion
a pinch
minced ginger
a pinch
Shaoxing wine
20 g
salt
6.5 g
MSG
a pinch
water chestnut flour (slurried for thickening)
40 g
rich broth
200 g
lard (used in batches)
62.5 g
Instructions
1
Step 1
Cut the mandarin fish meat into cubes, beat the eggs, and place each in separate bowls.
2
Step 2
Heat a clean pan, add lard (about 50 g) and heat until hot. Add the mandarin fish cubes and stir-fry briefly, then add the minced scallion, minced ginger, and beaten eggs, and continue stir-frying. When the eggs are just set and most cling to the fish cubes, add the rich broth, salt, Shaoxing wine, and MSG, and bring to a boil. Then add the slurried water chestnut flour to thicken the sauce, drizzle with lard (12.5 g), and serve immediately.
