Steamed Crab Rice on Lotus Leaf | MasterClass | Authentic Restaurant Recipes

Wash to clean the crabs. Steam for 15-20 minutes in a steamer over high heat.

Take one steamed crab, remove the meat from it for frying rice. Note: Be careful, don't hurt yourself when doing this. (The fresh crab meat taste better. You can also purchase frozen crab meat from the seafood market if you don't want to do it yourself.)

Turn on the stove to medium heat, drizzle a small amount of cooking oil in a wok, add egg and stir until cooked and no more liquid. Add crab meat and minced ginger; quickly stir to mix well. Drizzle some Shaoxing cooking wine, and toss several times. Add rice Vinegar, ham, brown rice. Turn the heat to high, quickly stir to mix well. Continue to add oyster sauce, light soy sauce, sugar, and green onion; quickly stir-fry a couple of times. Done.

Line the steamer with a lotus leaf to add the lotus leaf's aroma to the rice and reduce the gamey smell. Evenly arrange the fried rice on the lotus leaf. Take the other crab, cut it in half, and place it bottom down on top of the rice.

In a medium bowl, combine minced garlic, facing heaven pepper, minced green onion, rice wine, and slurry( corn starch and water mixture). Mix it thoroughly, and pour it on top of the crab. Note: if you can not tolerance hot pepper, substitute it with ground white pepper to help remove the gamey taste. Don't add too much sauce, a small amount of it will do.

Steam it in a steamer over high heat for 20-30 minutes.

When done steaming, top it with shredded green onion and red pepper. Enjoy!