Braised Blue Crab in Wine

Braised Blue Crab in Wine

　　Main ingredient: Blue crab

　　 Ingredients: Ginger slices, scallion segments.

　　 Seasonings: Shaoxing wine, salt, monosodium glutamate (MSG), sugar, pepper.

　　 Preparation: 1) Clean the blue crab after slaughtering, chop it into small pieces, and slightly crack the large claws with a knife to facilitate cooking and flavor absorption. Keep the crab shell intact but remove the gills. 2) Reassemble the chopped crab and the whole shell into its original shape in a container, then place the scallion segments and ginger slices on top of the crab. Mix salt, MSG, pepper, sugar, and Shaoxing wine evenly and pour over the crab. Finally, add some water (the general ratio of wine to water is 2:1). 3) Once the water boils, steam the crab—typically, a 500g crab steams for about 8 minutes. If the resulting broth tastes astringent, it means the crab isn’t fully cooked. 4) Remove the steamed crab, sprinkle with some scallion segments, and it’s ready to serve.