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INGREDIENTS
10 river crabs, 250g mandarin fish meat, crab ovum, eggs, salt, wine vinegar, ginger
juice, pepper, delicious soup
RECIPE
- Take crab meat out of the shells, clean the shells. Grain the mandarin fish
meat, coat them with paste made from
salt, gourmet powder, egg white, water chestnut powder.
- Saute shredded chives and ginger with pork fat, then put in crab meat and saute
them until they are dry, pour in
wine, salt, gourmet powder, vinegar, pepper, stir-fry them up. When they are cool,
put them in the crab shells,
seal the shells with egg paste, fry them to be done and place them in a dish.
- Move the mandarin fish meat grains across warm salad oil in a frying pot to make them almost done, then keep
them in a holed ladle to drain off oil. Make a paste with wine, gourmet powder, little vinegar, delicious soup,
pour the paste in the fish meat grains and done crab ovum, then stir-fry them several times, place them in the
dish.
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