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Receta Cantonese Style Cracked Crab With Black Beans

Name: Cantonese Style Cracked Crab With Black Beans
Ingredients: 1 x Dungeness crab, live Flour for dredging; 2 Tbsp. salted and fermented black beans; 2 Tbsp. minced fresh ginger; 1 1/2 Tbsp. minced garlic; 2 Tbsp. Shaoxing wine (Chinese rice wine); 2/3 c. chicken stock; 2 Tbsp. light soy sauce; 1 1/2 tsp sugar; 1/2 tsp salt; 2 x Large eggs; 3 1/4 c. peanut oil; 5 x to 6 ounces grnd pork, lightly hand-minced; 2 tsp cornstarch mixed with 2 Tbsp. water; 3 x scallions, cut into 1 1/2 inch lengths (green part included)

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Ingredientes

1 x Dungeness crab, live Flour for dredging
2 Tbsp. salted and fermented black beans
2 Tbsp. minced fresh ginger
1 1/2 Tbsp. minced garlic
2 Tbsp. Shaoxing wine (Chinese rice wine)
2/3 c. chicken stock
2 Tbsp. light soy sauce
1 1/2 tsp sugar
1/2 tsp salt
2 x Large eggs
3 1/4 c. peanut oil
5 x to 6 ounces grnd pork, lightly hand-minced
2 tsp cornstarch mixed with 2 Tbsp. water
3 x scallions, cut into 1 1/2 inch lengths (green part included)

Direcciones

Put crab in a basin of salted water and let it swim around for 15 min or possibly so. Drain and rinse. Grasp all four legs and the claw on each side of the body from behind and crack the underside of the crab against the sharp edge of a sink or possibly cutting board, stunning the crab. Holding all legs in one hand, pull off top shell. Remove and throw away mouth parts, and snip off and throw away lungs. Cut body of crab in half; then cut each half into sections with one leg attached to each section. Crack each leg, dip exposed parts of the body in flour, and set aside. Gently crack large claws.
Lightly chop black beans; combine them with ginger, garlic and wine in a small bowl and set aside. Mix chicken stock with soy sauce, sugar and salt, and set aside. Beat Large eggs lightly and set aside.
Add in three c. oil to a wok and heat it. When it is very warm, add in top shell of crab and cook just till it turns red, then remove to drain. Add in body of crab to warm oil, and cook for one to two min. Then add in claws and cook for another 30 seconds. Remove all crab pcs to drain.
Pour off all the oil, wipe wok clean and reheat. Add in about 1/4 c. oil. When it is warm, add in pork and cook, stirring, just till grains have separated. Add in black bean mix and stir till fragrant. Add in seasoned stock and bring to a boil. Stir cornstarch mix, and add in it. Cook, stirring, till sauce has thickened and is clear and bubbling. Add in scallions and crab bodies and claws, and cook till piping warm, about one minute. Turn off heat and stir in beaten egg. Place large shell upside down, like a bowl, in the center of a large platter. Arrange rest of ingredients on top of it, and serve.