Ingredient
1 Shanghai hairy crab
60g shepherd's purse
60g straw mushrooms
80g soaked sea cucumber
1 yellow croaker
2 tbsps diced ginger
6 slices ginger
3 1/2 cups stock
2 pieces dried basil
3 tbsps water chestnut flour (mixed with 6 tbsps of water)
Seasoning
1/2 tsp salt
1 tsp light soy sauce
pepper, sesame oil as desired
Method
Wash and rub the crab clean. Put the dried basil under and steam for 15 minutes. Pick the crab roe and meat.
Fry the yellow croaker briefly. Pick and save the meat only. Wash shepherd's purse and chop finely. Scald straw mushrooms and chop finely.
Scald sea cucumber with 2 slices of ginger. Drain. Slice thinly.
Heat 1 tbsp of oil. Stir fry grated ginger until fragrant. Add the crab meat and roe mixture. Sprinkle wine. Add 1/4 cup stock, bring to the boil.
Heat 1 tbsp of oil in a wok. Stir fry sliced ginger, sea cucumber and straw mushrooms. Add the remaining of stock. Put in the shepherd's purse and yellow croaker pieces.
Add seasoning and water chestnut flour solution. Cook with constant stirring until it thickens. Serve.
