Pujiang Crab Soup
Made primarily with crab, pounded to extract the juices and simmered into a thick soup with a milky-white hue and a fresh, aromatic flavor.
Ingredients
Crab (rinsed clean, soaked for half an hour to expel mud, crushed to extract juice)
300 g
Egg white (beaten)
2
Cooked ham, minced (sprinkled on top of the soup)
12.5 g
Fresh milk (beaten together)
20 g
Minced scallion and diced ginger
12.5 g
Shaoxing wine
to taste
Salt
to taste
MSG
to taste
Arrowroot starch (mixed into a wet slurry)
to taste
Chicken broth
250 g
Lard (poured over the top of the soup)
to taste
Instructions
1
Step 1
Rinse the crab thoroughly with clean water, then change to fresh water and let it sit for half an hour so that all the mud inside its belly is expelled.
2
Step 2
Place the crab in a round-bottomed pot, add the minced scallion and diced ginger, then use a wooden pestle to crush the crab. Wrap the crushed crab in a clean cloth and squeeze out the juice.
3
Step 3
Pour the extracted crab juice into a dry pot, add the chicken broth, salt, MSG, and wine. Bring to a boil over the heat, skim off the foam from the surface, then thicken with the wet arrowroot slurry.
4
Step 4
Beat the egg whites together with the fresh milk and pour into the pot. Let it come to a quick boil, drizzle the lard on top, then immediately transfer to a soup bowl and sprinkle with some minced ham. Serve.
