Pan-Fried Whole Crab

Pan-Fried Whole Crab

　　Pan-Fried Whole Crab

　　[Dish Name] Pan-Fried Whole Crab [Cuisine] Hunan Cuisine [Characteristics] Crispy outside, tender inside, with a unique flavor. [Ingredients] 500g blue crab, 25g yellow vinegar, 50g chopped cilantro, 15g soy sauce, 25g meat broth, 25g cornstarch, 25g flour, 1g MSG, 50g Shaoxing wine, 1g salt, 10g minced ginger, 500g lard (actual usage 100g), 10g chopped scallions, 5g sesame oil [Preparation] 1. Clean the blue crab, remove the back shell, gills, and lower abdominal flap. Scrape off any hair on the legs. Cut the crab into 2cm rectangular pieces, keeping the large and small legs but removing the joints and claws. Place the pieces belly-side down on a porcelain plate, sprinkle with flour, and set aside. 2. In a small bowl, combine the chopped scallions, minced ginger, soy sauce, vinegar, Shaoxing wine, MSG, cornstarch, salt, and 25g of meat broth to make a sauce. 3. Heat a wok over high heat, add the lard, and heat until 70% hot. Add the crab pieces and deep-fry until red. Pour them along with the oil into a colander to drain. 4. Return the wok to the heat with 75g of lard, heat until 60% hot, add the fried crab pieces, pour in the prepared sauce while stirring, then quickly toss the wok to coat evenly. Drizzle with sesame oil, transfer to a serving plate, and garnish with chopped cilantro around the edges. Note: Crab is such a distinctive flavor that it should be served toward the end of a multi-course meal.