Scallion and Ginger Stir-Fried Crab
Stir-fry pieces of male crab with scallions and ginger strips, then thicken with cornstarch. This dish is traditionally valued for nourishing yin and clearing heat.
Ingredients
male crab (killed, cleaned, and cut into pieces)
500 g
shallots (cut into chunks and deep-fried)
150 g
shredded ginger
25 g
minced garlic
5 g
cooking wine
15 g
light soy sauce
10 g
wet cornstarch (for thickening)
10 g
sugar
3 g
sesame oil
2 g
lard (10 g added at the end)
750 g (75 g actually used)
salt
5 g
MSG
5 g
white pepper
to taste
Instructions
1
Preparing the Crab
After killing the crab, place it belly-up on the chopping board. Use a knife to split it open along the midline of the carapace, lift off the crab lid, and scrape out the gills. Then cut off the claws, slice each claw into two sections, and use the knife to crack the crab shell. Next, cut each half of the crab body into four pieces, with each piece keeping one leg, and set aside.
2
Stir-Frying and Serving
Heat a wok over high heat, add the lard, and heat until it reaches about 60% of boiling. Add the shallot chunks, stir-fry briefly, then remove the shallots and strain the oil. Leave a thin layer of oil in the wok, return it to the stove, and stir-fry the shredded ginger, minced garlic, and pre-fried shallots. When fragrant, add the crab pieces and stir-fry until evenly coated. Splash in the cooking wine, then add broth, salt, sugar, soy sauce, and MSG. Cover and simmer briefly. When the liquid is nearly reduced, add the remaining lard (10 g), sesame oil, and pepper, and stir to combine. Thicken with wet cornstarch and serve.
