Ingredients
1 crab, fresh broth as needed.
Seasonings
3 scallions, cut into sections, 25 g (about 2 tablespoons) Shaoxing wine, sugar, MSG, lard, garlic, and ginger, each to taste.
Instructions
1. Heat a wok over high heat, swirl in oil to coat the wok, then add the crabs and lightly pan-fry them. Splash in Shaoxing wine and ginger juice, cover briefly to steam, then add sugar and 1000 g (about 4 cups) of fresh stock, cover again, and continue to simmer.
2. When the crabs are about 80% cooked, add MSG, bring to a boil, then pour everything into a large clay pot. Simmer over low heat for 5 minutes, then move to medium heat and cook for about 2-3 minutes. Skim off any foam, add MSG and scallions, drizzle with lard, and serve directly in the pot.