400 grams (0. g8 lb) bean curd
1 crab weighing about 250 grams (0.55 lb)
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
1/2 gram (l/10 tsp) pepper powder
2 grams (2/5 tsp) sesame oil
5 grams (1 tsp) vinegar
5 grams (1 tsp) cooking wine
50 grams (3 1/2 tbsp) salad oil
150 grams (1/3 cup) chicken soup
5 grams ( 1 tsp) mixture of cornstarch and water
1. Wash and steam the crab until it is done. Take out the crab meat (both the white and reddish parts). Get rid of the shell.
2. Cut the bean curd into dices 1.5 cm (0.6 inch) long on each side. Quick-boil in water and then run through cold water to wash clean.
3. Heat the oil in a wok to 200-220~C (390-430~F) and stirfry the scallions and ginger until they produce a distinctive aroma. Add the crab meat and quickly stir several times. Add the cooking wine, vinegar and chicken soup and bring to a boil. Add the bean curd, salt and MSG, and cook for 5 minutes over a low fire. Thicken the sauce with the mixture of cornstarch and water. Sprinkle on the sesame oil and take out to serve.
Features: Nicely looking with shiny yellowish color.
Taste: Refreshing, tasty and succulent.