Set out a scale and the equipment for Chili crab. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh crab, chili garlic sauce, ketchup, egg, garlic, fresh ginger, scallion, rice vinegar, kosher salt, neutral oil. Chili crab is cooked in Chili crab as its own plate, not as a copy of a restaurant menu. Stir-fry crab in a sweet-hot sauce of chili, ketchup, and garlic, and ribbon egg through the sauce at the end. Amounts are for 4 from foods this library can count.
