Ingredients
2 large green crabs (700 g / about 1.5 lbs total), 165 g glutinous rice (about 3/4 cup), 45 g diced ham (about 1/3 cup), 45 g ginkgo nuts (about 1/3 cup), 20 g dried shrimp (about 1/4 cup), 75 g peanuts (about 1/2 cup), diced shiitake mushrooms and diced winter bamboo shoots to taste, 300 ml clear broth (about 1 1/4 cups).
Seasonings
300 g scallion segments, 300 g ginger slices, 300 g yellow wine, and 300 g salt.
Instructions
1. Rinse the glutinous rice until clean, add an appropriate amount of water, and steam until cooked into rice; remove the shells and skins from the ginkgo nuts and peanuts, then steam them together until tender; combine the steamed glutinous rice, ginkgo nuts, peanuts, diced shiitake mushrooms, sliced winter bamboo shoots, diced ham, dried shrimp, about 45 g (3 tablespoons) of lard, salt, and rice wine to taste, mixing everything well, and place the mixture into a bowl.
2. Remove the shell and small legs from the green crabs, cut each crab into 6 pieces, place them on top of the glutinous rice, add scallions and ginger, cover with the crab shell, then steam until the crab meat is cooked through; remove the scallions and ginger, and pour hot clear broth over the top. This dish, with its yellow-white color, is ideal for summer.