Qingzheng Xie

Ingredients

Instructions

1. 1

   Prepare the steamer and aromatics. Bring water in a steamer or wok with a rack to a full boil. Thinly slice 25 g ginger. Cut 3 scallions into 5 cm lengths and lightly crush the white parts so they release more aroma.

2. 2

   Clean and set up the crab. Rinse the crab well under cold running water, scrubbing the shell if needed. Place half the ginger slices and half the scallions on a heatproof plate that fits inside the steamer, set the crab on top, then scatter the remaining ginger and scallions over it. Splash over the Shaoxing wine. Keeping the crab elevated on aromatics helps the steam circulate and reduces any muddy smell.

3. 3

   Steam the crab over high heat for 15–18 minutes, covered, until the shell turns fully bright red-orange and the juices running from the body are clear. For a crab in the 700–800 g range, avoid overcooking or the meat will toughen. If using a slightly smaller crab, check at 14–15 minutes.

4. 4

   While the crab steams, make the dipping sauce. Combine the light soy sauce, black vinegar, sesame oil, 10 g minced ginger, sliced chili, and 1 finely sliced scallion in a small bowl. Let it stand for a few minutes so the ginger perfumes the sauce.

5. 5

   Carefully remove the plate from the steamer and rest the crab for 2 minutes so the juices settle and it is easier to handle. Discard the steaming aromatics if desired.

6. 6

   Serve immediately. Crack the crab at the table or chop it into serving pieces with a heavy cleaver, and serve hot with the ginger-soy dipping sauce on the side. Spoon any juices from the steaming plate over the crab for extra flavor.

Nutrition per serving

Notes

• •If you buy the crab already dispatched and cleaned by the fishmonger, prep is faster and easier.
• •A plate with a slight rim is ideal so the crab juices collect instead of dripping into the steamer water.
• •This dish is excellent with plain steamed rice and a simple stir-fried green vegetable.
• •For the cleanest flavor, use light soy sauce rather than dark soy sauce in the dip.

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