Stir-fried Crab and Egg with Sunflower
Stir-fried sunflower head with crab and egg. In traditional Chinese medicine, the dish is believed to clear heat and disperse blood stagnation, and is used for dizziness, red eyes, sore throat, and toothache.
Ingredients
sunflower head (washed, simmered into juice, discard the head and reserve the juice)
1
eggs (beaten)
400 g
crab (cleaned, deep-fried briefly)
500 g
ginger-scallion juice
25 g
lard
to taste
salt
to taste
MSG
to taste
ground pepper
to taste
cooking wine
to taste
sesame oil
to taste
chicken fat
to taste
scallion (washed and chopped into small pieces)
to taste
Instructions
1
Prepare Ingredients
Wash the sunflower petals and chop into small pieces. Wash the sunflower head, add to a pot with water and simmer into juice, discard the sunflower head and reserve the juice for later use. Place the crab on the cutting board with its back facing down, use the tip of a knife to make a light cut at the abdomen, do not cut the crab completely. Flip the crab over, remove the crab shell, take out the impurities (if it is a female crab, remove the roe), chop off the first two pairs of crab legs, and crack the pincers of the two parts with claws using a knife. Take 25g of scallion, wash and chop into small pieces.
2
Stir-frying
Crack the eggs into a bowl, add salt, MSG, ground pepper, a small amount of sesame oil, and chopped scallion, then beat with chopsticks. When the pot is hot, add lard (about 750g), put in the crab to deep-fry briefly. When the crab is about 50% cooked, pour into a colander to drain the oil. Continue to heat the pot, add lard, put the crab back in, use the ginger-scallion juice to aromatize the pot, and stir-fry for a short while.
3
Braising and Finishing
Add the reserved sunflower head juice, salt, MSG, and ground pepper, cover the pot, and simmer over low heat. Wait until the soup in the pot dries up and the crab is fully cooked, then add 100g of lard and sunflower petals to the pot, turn up the heat to high, slowly pour the beaten eggs into the pot while stirring with a spatula. Wait until the eggs are fully cooked, drizzle with a little sesame oil to serve.
