Categories: Cantonese Cuisine
City: Guangzhou
Introduction: Hibiscus crab meat is a traditional, famous Cantonese dish of the Han Nationality in Guangdong Province. In this dish, the crab meat is yellow and white, like hibiscus, so it is named hibiscus crab meat. Stir fry bruised ginger, green onion and crab meat until it gives out crab fragrance. Add cooking wine, soy sauce, rice vinegar and white granulated sugar to stir until the juice is almost dry. Put the mixture into 20 crab shells. Mix egg white, refined salt and water until it foams; remove the foams and put the remainder into a soup plate and submerge the crab shells. Put all the crab shells in a food steamer and steam it with gentle heat for six minutes until it becomes white. Put the crab shells in a big long plate. Add soup-stock, refined salt and monosodium glutamate into a stir pan and cook it until it boils; add green starch to thicken the soup and a little lard oil as well; pour the mixture on the crab shells, and the dish is done.
