Wineshark Cooking Class - 薑蔥炒蟹

Ingredients (for 4):

• Crab - 900 g
• Fatty pork - 30 g
• Egg - 2
• Ginger - 50 g
• Spring onion - 6 sprigs
• Garlic - 2 cloves
• Oyster sauce - 1 tbsp
• Soy sauce - 1.5 tsp
• Sugar - 1 tsp
• Chinese yellow wine - 1 tsp
• Corn starch - 2 tbsp

Procedures:

1. Cut the fatty pork into small cubes.

2. Cut the garlic into slices. 

3. Cut the spring onion into sections. 

4. Cut the ginger into slices.

5. Mix the oyster sauce, soy sauce, sugar and 2 tbsp of water together.

6. Clean the crabs and chop into big chunks. Break the shell of the pincers. Coat with some corn starch.

7. Heat a pot of oil and then put in the ginger and crab. Deep fry until about 80% done. Remove and drip off the oil.

8. Heat the wok with a tbsp of oil, then add the fatty pork.

9. Add the garlic slices and half of the spring onion. 

10. Add the ginger and crab. Then sprinkle with Chinese yellow wine. 

11. Add the mixture and saute well. Then cover with lid to bake for about 2 minutes.

12. Add the remaining spring onion and then pour in the whisked egg before serving.