Steamed Flower Crab & Egg with Chicken Fat

• 2 flower crab
• 2 egg
• 13 1/3 tbsp cooled boiled water
• 1 tbsp Hua Diao wine
• 5 ginger slices
• 2 tsp chicken fat
• 2 tsp steamed fish soy sauce
• chopped scallion, to taste

Steps

1. 1.Render the chicken fat in a small pot over low heat until melted and fragrant; set aside.
2. 2.Clean the flower crabs, remove the gills and gut, split into pieces, and arrange neatly on a heatproof plate with the ginger slices.
3. 3.Steam the crab over boiling water for 5 minutes.
4. 4.Meanwhile, whisk the eggs with the cooled boiled water and the Hua Diao wine until smooth.
5. 5.Pour the egg mixture over the partially steamed crab, cover, and steam for another 5 minutes.
6. 6.Turn off the heat and let the dish sit covered in the residual steam for 10 minutes without lifting the lid, so the egg finishes gently and stays silky.
7. 7.Drizzle with the rendered chicken fat and steamed-fish soy sauce, scatter chopped scallion on top, and serve.