Plum and Black Bean Pepper Crab
Steam the flower crab until just cooked, then stir-fry it with pickled plums, fermented black beans, and chili for a sweet, sour, and savory flavor.
Ingredients
flower crab (cleaned, gutted, steamed, chopped into pieces)
1.5 kg
red chili (seeded, cut into segments)
2
fermented black beans (mashed)
2 tbsp
preserved plums (pitted, mashed)
4
garlic (peeled, mashed)
2 cloves
ginger (peeled, smashed)
2
scallion (cut into segments)
1 stalk
oil
3 tbsp
Shaoxing wine
1 tsp
salt
a pinch
sugar
a pinch
water
1/2 bowl
thickening (light soy sauce, cornstarch, white pepper, sesame oil)
to taste
Instructions
1
Step 1
Wash the flower crabs thoroughly, open the crab shells, remove all the innards, pat dry, then steam whole over water until cooked. Let cool, then chop into pieces.
2
Step 2
Peel and smash the ginger, pit the preserved plums, peel the garlic, and mash them together with the fermented black beans. Seed the chilies and cut into segments.
3
Step 3
Heat the oil until hot, add the ginger slices and stir-fry briefly with the chilies. Add the preserved plums, mashed garlic, fermented black beans, and scallion segments. Once fragrant, drizzle in the wine, then add the water, salt, and sugar. Stir the thickening mixture and drizzle it in, then immediately add the crab pieces, toss to coat evenly, and plate.
