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1
Put crab in a basin of salted water and let it swim around for 15 min or possibly so.
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2
Drain and rinse.
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3
Grasp all four legs and the claw on each side of the body from behind and crack the underside of the crab against the sharp edge of a sink or possibly cutting board, stunning the crab.
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4
Holding all legs in one hand, pull off top shell.
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5
Remove and throw away mouth parts, and snip off and throw away lungs.
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6
Cut body of crab in half; then cut each half into sections with one leg attached to each section.
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7
Crack each leg, dip exposed parts of the body in flour, and set aside.
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8
Gently crack large claws.
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9
Lightly chop black beans; combine them with ginger, garlic and wine in a small bowl and set aside.
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10
Mix chicken stock with soy sauce, sugar and salt, and set aside.
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11
Beat Large eggs lightly and set aside.
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12
Add in three c. oil to a wok and heat it.
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13
When it is very warm, add in top shell of crab and cook just till it turns red, then remove to drain.
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14
Add in body of crab to warm oil, and cook for one to two min.
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15
Then add in claws and cook for another 30 seconds.
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16
Remove all crab pcs to drain.
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17
Pour off all the oil, wipe wok clean and reheat.
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18
Add in about 1/4 c. oil.
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19
When it is warm, add in pork and cook, stirring, just till grains have separated.
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20
Add in black bean mix and stir till fragrant.
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21
Add in seasoned stock and bring to a boil.
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22
Stir cornstarch mix, and add in it.
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23
Cook, stirring, till sauce has thickened and is clear and bubbling.
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24
Add in scallions and crab bodies and claws, and cook till piping warm, about one minute.
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25
Turn off heat and stir in beaten egg.
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26
Place large shell upside down, like a bowl, in the center of a large platter.
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27
Arrange rest of ingredients on top of it, and serve.
