Braised Edamame and River Crab Recipe

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Add 1 tablespoon of salt and 1 tablespoon of cooking oil to water. Once the water boils, add the edamame and blanch for about 20 seconds. Remove and rinse with cold water, then drain and set aside.

Clean the river crabs, cut them in half, and coat the cut surfaces with cornstarch.

Pour cooking oil into a pan, place the crabs cut-side down in the pan, and fry over medium-low heat until the cuts solidify.

Stir-fry the river crabs until cooked, add a splash of cooking wine, then remove and set aside.

Prepare garlic cloves, shredded ginger, small red chilies, white scallion segments, and chopped scallion segments.

Heat oil in a pan, then sauté garlic cloves, ginger slices, chili peppers, and scallion whites until fragrant.

Add the edamame and stir-fry briefly.

Pour in the stir-fried river crabs

Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, 1 tablespoon of chicken bouillon powder, and 1 tablespoon of white pepper powder to the seasoning.

Stir-fry until the river crabs are colored.

Pour in an appropriate amount of boiling water, cover and simmer for 6-8 minutes until the edamame are soft and tender.

Reduce the sauce over high heat until thickened, then gradually thicken with cornstarch slurry.

Sprinkle with chopped green onions

Remove from heat and plate