Braised Tianjin Cabbage with Chicken Oil and Crab Roe

Braised Tianjin Cabbage with Chicken Oil and Crab Roe

　　Ingredients: Tianjin cabbage, fresh crab roe

　　Preparation: Cut the upper part of the cabbage horizontally into thick slices, blanch in broth seasoned to taste, then cool. Arrange the slices upside down in a circular shape on a plate. Heat oil in a wok, sauté scallion and ginger juice, add seasoned broth, simmer over medium heat until tender. Thicken the sauce in the wok, add chicken oil, flip the cabbage in one motion onto the plate. In a separate pan, stir-fry the crab roe until flavorful, thicken the sauce, and place it in the center of the cabbage.

　　Features: Neat red-and-white presentation, savory and rich flavor, tender yet not mushy.