Famous Authentic Chinese Recipe - Huangpu River Crab Potage

Ingredients:

• 240g crab fry
• 2 chicken egg whites
• A dash of chopped cooked ham
• 20g milk
• 1 tbsp each of parsley leaves and cooked black mushrooms pellets

Seasonings:

• Adequate amount each of chopped green onion, chopped ginger and yellow wine
• A dash each of salt and MSG
• 20g starch
• 20g  lard
• 200g chicken soup

Directions:

1. Rinse the crab fry clean with water, change the water and cultivate them in it for half an hour so as to enable them to spit mud out of their bellies.
   Put the crab fry in a round-bottomed pot, add chopped green onion and ginger, pound them to pieces with a wood rod, wrap them in clean cloth to squeeze the juice out, pour the juice into another pot, add chicken soup, salt, MSG and wine to bring to boil, skim off the froth, stir starch solution in, mix chicken egg whites with milk to pour in and bring to boil, sprinkle lard in, pour the potage into a soup bowl and sow chopped ham, parsley leaves and black mushrooms pellets in for serving.
2. As the crab fry are produced at the Wusong Estuary of the Huangpu River and in the suburban countries of Shanghai, this is named “Huangpu River Crab Potage”. The crab fry are small and have little meat. Only their juice with very fresh taste is used in cooking. Iron pots are not recommended. The crab fry can only be obtained after the 5th day of April each year and it is required to use the live ones.