Crab And Vinegar Soup
|Cooked crab||1 Large|
|Ginger||1 Teaspoon, chopped (fresh)|
|Chicken stock||5 Cup (80 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
Remove all the meat from the crab, discarding the sac and 'dead men's fingers'; chop the claw meat.
Fry the meat in a little oil with the salt and ginger; slice the tomatoes, add to the crab and fry gently for 5 minutes.
Add the chicken stock and simmer for 15 minutes.
Beat the eggs and add to the soup in a thin stream, so that they form ribbons.
Add the remaining ingredients, stir well and serve.