THE CHINESE COOK BOOK
111
CRAB SOUP
蟹
HI湯
TONG
- 6 crabs
- 1 cup water chestnuts
- 1 cup bamboo shoots
- 1 cup mushrooms
- 7 pints primary soup
(a) Remove the shells from the crabs and put into boiling water for ½ hour. By means of a fork take out the meat and break into small pieces.
(b) Cut secondary vegetables into pieces. Cook for 20 minutes.
(c) Now put the secondary vegetables in with the crab.
(d) Add primary soup and cook for 15 minutes.
(e) Add Chinese gravy, mix well, and remove from the stove at once. Stir in parsley and garnish.
