ingredients

Two mud crabs

Green peppers, as needed

Celery, as needed

Ginger, garlic, as needed

Salt, as needed

Star anise, as needed

Cornstarch, as needed

Sugar, as needed

(liao jiu - liquor), as needed

(rou si dou chi you la jiang - meat shreds fermented bean curd oil chili paste), as needed

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(huajiao - Sichuan peppercorns), as needed

Spicy Mud Crab Recipe

• 1. Crack open the mud crabs, remove the shells, gills, clip the mouth, and slice the crab meat.
• 2. Chop the star anise, garlic cloves, and ginger into chunks and set aside.
• 3. Coat the crab meat with cornstarch.
• 4. Fry the crab meat in oil until the shell turns color.
• 5. Over low heat, stir-fry the prepared vegetables and add celery.
• 6. Add seafood soy sauce, oyster sauce, liquor, chili sauce one by one.
• 7. Add water, salt, and one piece of sugar.
• 8. Add the mud crabs, large fire stir-fry for 4 minutes to thicken the sauce.
• 9. Before serving, add green peppers and stir-fry for one minute.
• 10. Finished.

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ingredients

Preserved Pork Ham, as needed

Winter Melon, as needed

Oil, a little

Rice Flour, a little

Green Onion, a little

Ham Recipe

• 1. Soak the preserved pork ham to remove excess salt, cut the winter melon thickly.
• 2. Steam the ham in a steamer basket for 15 minutes, cool it down.
• 3. Peel the winter melon.
• 4. Cut slices along the rind of the winter melon.
• 5. Take out the arched shaped blocks.
• 6. Cut into slices 3 to 4 millimeters thick.
• 7. Arrange neatly in a long rectangular dish.
• 8. Cut the steamed preserved pork into fine granules.
• 9. Cut finely.
• 10. Place a line on top of the arranged winter melon slices.
• 11. Prepare some green onion chopped.
• 12. Reserve the juice from the steamed preserved pork ham, add rice flour.
• 13. Add a little water, adjust to make a bowl sauce.
• 14. Put the winter melon into a steamer, cook over high heat for 5 minutes.
• 15. Thicken the sauce, add oil. If the saltiness is enough, you don't need to adjust it.
• 16. Pour the sauce on top of the ham and winter melon.
• 17. A delicious ham and winter melon dish is ready.

ingredients

Five-Flower Pork 100g

Pickled Cabbage 250g

Vermicelli 100g

Oil 15g

Soy Sauce 5g

Green Onion 3g

Ginger 3g

Salt 2g

Flavoring 2g

Pickled Cabbage Vermicelli Recipe

• 1. Soak red potato vermicelli in a bowl with cold water until soft.
• 2. Cut the pickled cabbage thinly, especially in thick places.
• 3. Cut into strands.
• 4. Chop green onion.
• 5. Chop ginger.
• 6. Cut the five-flower pork into slices.
• 7. Pour oil into a pot and heat up.
• 8. Stir-fry the pork.
• 9. Stir-fry with green onion and ginger.
• 10. Add soy sauce.
• 11. Pickled cabbage.
• 12. Stir-fry.
• 13. Add broth or water.
• 14. Stew.
• 15. Add vermicelli.
• 16. Stew until cooked.
• 17. Add salt to adjust the flavor.
• 18. Stir and mix evenly.
• 19. A delicious pickled cabbage vermicelli is ready.

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