Ingredients

• 1 teaspoon sugar
• 2 Chinese mushrooms (soaked, drained and sliced)
• 6 hard shell crabs (such as blue crabs)
• 2 tablespoon oil
• 5 slice ginger
• 2 scallions (chopped)
• 2 tablespoon fermented black beans (soaked)
• 2 tablespoon dry Sherry
• 1 teaspoon thin soy sauce
• ½ cup pork stock
• 1 tablespoon cornstarch
• 2 eggs (beaten)
• 1 tablespoon Chinese toasted sesame oil

Directions

• Directions
• To pork add 1 minced garlic clove, a few tablespoons of water a few splashes of soy sauce, ½ teaspoon sugar and Chinese mushrooms.
• Clean crabs, drain and plunge into a large pot of boiling water for 30 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve.
• Twist off apron, separate shell from body and remove gills, small legs and stomach sac. Quarter bodies, leaving roe and tomalley intact.
• Heat oil in a wok. Add ginger and garlic, half of scallion and drained black beans. Push aside and add pork mixture.
• Stir-fry, breaking up pork and mixing well with other ingredients. Push aside, add crabs and a few splashes of Sherry.
• Mix together remaining ½ teaspoon sugar, thin soy sauce, stock and cornstarch.
• Add to wok and stir-fry until sauce thickens. Remove from heat.
• Transfer to a serving platter. Garnish with remaining scallion and serve immediately.