|Use the best full-fat milk here|
|The milk beginning to curdle|
Dàliáng chǎo níunǎi 大良炒牛奶
|Luscious fat inside the crab shell|
Confession time: I like to use a small (8-inch) restaurant-style frying pan here instead of a wok because nothing sticks to it after years of using it mainly for eggs; use whatever pan or wok you like, but be sure that your wok doesn't have any black crud in it that will flake off and mar your beautiful crabby clouds.
|Chinese mushroom seasoning|