蟹酿橙 Crab - Stuffed Orange

[Ho Kwok Leung]

蟹酿橙

“蟹酿橙”是一只仿南宋的仿古菜肴，出典来自（宋）林洪的《山家清供》记载而仿制的。是华夏菜系中仿古菜中的一枝奇葩。

食材
大河蟹1500克，
黄熟大甜橙10只（约重1000克）。

- 调料：
姜末2克，
醋110克，
白糖5克，
香雪酒265克，
白菊花10朵，
芝麻油50克。

烹饪方法
1
将甜橙洗净，顶端用三角刻刀刺出一圈锯齿形，揭开上盖，取出橙肉和汁水，除去橙核和筋渣。将河蟹煮熟，剔取蟹粉（约500克），待用。
2
将炒锅置中火上，下入芝麻油25克，烧至六成热，投入姜末、蟹粉稍煸，倒入甜橙汁及一半橙肉，再加香酒15克、醋10克和白糖煸熟，淋上芝麻油，盛盘摊凉，随后分成10份，分别盛入甜橙中，盖上橙盖。
3
取大盘一只，将甜橙排放于盘中，加入香酒250克、醋100克和白菊花，上笼用旺火蒸5 - 10分钟即可。

【掌握关键】
甜橙必须选择大小均匀，颗粒圆润、饱满、成熟。湖蟹要选择成熟，俗话说“老一点”的尤佳，这样剔出的肉就多，此菜的风味也尤佳。


Crab - Stuffed Orange

"Crab - Stuffed Orange" is an antique - style dish imitating those from the Southern Song Dynasty. It is replicated based on the records in Shanjia Qinggong by Lin Hong of the Song Dynasty. It is a unique wonder among the antique - style dishes in Chinese cuisine.

Ingredients

- 1500 grams of large river crabs
- 10 large, ripe and sweet oranges (weighing about 1000 grams in total)

Seasonings

- 2 grams of minced ginger
- 110 grams of vinegar
- 5 grams of white sugar
- 265 grams of Xiangxue wine
- 10 white chrysanthemum flowers
- 50 grams of sesame oil

Cooking Methods

Wash the sweet oranges. Use a triangular carving knife to cut a circle of serrated patterns at the top. Remove the upper lid, take out the orange flesh and juice, and remove the orange seeds and fibrous residues. Cook the river crabs until done, and then pick out about 500 grams of crab meat for later use.
Place a wok over medium heat and add 25 grams of sesame oil. When the oil is 60% hot, add the minced ginger and crab meat and stir - fry briefly. Pour in the sweet orange juice and half of the orange flesh, then add 15 grams of fragrant wine, 10 grams of vinegar, and white sugar. Stir - fry until cooked. Drizzle with sesame oil, transfer to a plate, let it cool, and then divide it into 10 portions. Put each portion into a sweet orange respectively and cover with the orange lid.
Take a large plate, arrange the stuffed oranges on it. Add 250 grams of fragrant wine, 100 grams of vinegar, and white chrysanthemum flowers. Steam in a steamer over high heat for 5 - 10 minutes.

Key Points to Master
The sweet oranges should be uniform in size, with round, plump, and ripe pulp. The lake crabs should be ripe; as the saying goes, "a bit older" ones are especially good, as more meat can be picked out, and the flavor of the dish will be even better.