Ingredients
250 g (about 8.8 oz) bok choy, 50 g (about 1.8 oz) crab meat, 5 eggs, 50 g (about 1.8 oz) mandarin fish fillet, 100 g (about 3.5 oz) stock, 10 g (about 0.35 oz) each of rehydrated shiitake mushrooms and cooked ham slices.
Seasonings
50 g lard, 5 g scallion leaf segments, 2 teaspoons Shaoxing wine, ginger juice, cornstarch, salt, and stock to taste.
Instructions
1. Place the eggs in a pot of cold water and boil until cooked, then remove and briefly soak in cold water before peeling. Cut each egg into 4 pieces, remove the yolks, and arrange the whites on a plate. Wash and drain the greens. Finely mince the fish meat into a paste in a bowl, then add ginger juice, salt, 1 teaspoon of Shaoxing wine, and enough water to mix into a smooth filling. Place the crab meat in a separate bowl, season with salt and 1 teaspoon of Shaoxing wine, and set aside.
2. Sprinkle dry starch over the egg whites, place one portion of fish filling on each, then top with one portion of crab meat, arranging them neatly on a plate. For the piece in the center of the plate, add a bit of crab roe on top; for the rest, garnish with scallion segments, shiitake mushroom slices, and ham slices respectively. Steam the entire plate in a steamer until cooked through, then remove.
3. Place a wok over medium heat, add 35 g (about 2 1/2 tablespoons) of lard and heat until 60% hot (about 350°F/175°C). Add the greens and stir-fry with salt to taste until cooked, then transfer to a serving plate, draining off any excess liquid. Place the steamed crab on top of the greens. In the same wok, add broth and salt to taste, thicken with a cornstarch slurry, then drizzle in 15 g (about 1 tablespoon) of lard. Pour the sauce over the crab and greens, and serve.