Crab Roe and Catfish Maw

Crab Roe and Catfish Maw

　　Crab Roe and Catfish Maw is a local delicacy. The preparation method is as follows: Select two large female crabs from Maoshan, tie their legs tightly with string to prevent the crab roe from leaking out, steam them in a steamer for twenty minutes, then remove them. Scrape out the crab roe and peel out the crab meat. Wipe the dust off the catfish maw. Place a clay pot over the fire, add one jin and two liang of lard, then put in the catfish maw. Wait until the catfish maw becomes soft and bubbly, then take the pot off the heat and let the hot oil soak the maw for ten minutes. Remove the maw, slice it open along both sides, then put it back into the oil. Use warm water to allow the oil to penetrate the maw. After removing it from the pot, place it in cold water to fully expand, then slice it thinly. Next, soak a small amount of baking soda in hot water to soften it, then rinse the soda off with hot water and set aside. Heat a wok over high heat, add eight qian of lard, a little minced ginger, along with shredded bamboo shoots, shredded mushrooms, crab roe, and crab meat, and stir-fry everything together. Add three scoops of broth, then put in the catfish maw, followed by monosodium glutamate, soy sauce, salt, and seven qian of lard. Thicken with a cornstarch slurry, add vinegar, stir a few times with an iron spatula, then remove from the heat and serve on a plate. Sprinkle with chopped scallions and pepper to finish. (Xishui)