condiments
500 grams of pork
Adjuvant crab meat 100g
Crab yolk 30g
40 grams of onion
20 grams of ginger
Proper amount of salt
Starch 30g
1 egg
Cooking wine 50g
6 Chinese cabbages
Appropriate amount of Chinese cabbage (or green vegetables, used at the bottom)
Sugar 15g
Proper amount of soup
Xianxian tasty
Cooking process
A few hours is time-consuming.
Ordinary difficulty
Steps of making lion head with crab powder
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1
Two live crabs, steamed.
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2
Take out the crab meat and crab roe for later use.
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three
Whether the ratio of fat to thin is 3:7 or 4:6 depends on your preference. It is best to choose hard gluten (pork belly). The key to this dish lies in the preparation of meat stuffing and the heat of stew.
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four
Cut the fat into pomegranate rice and put it in a container.
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five
Slice the lean meat, shred it, and then cut it all into granules.
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six
Cut onion and ginger into fine foams.
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seven
Stir in chopped lean meat and chop it a few times. Don't chop it very finely, just make it thicker. Pay attention to the technique of fine cutting and rough chopping.
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eight
Add one egg, cooking wine and water starch, and add sugar and salt according to personal taste.
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nine
Stir in one direction with a few chopsticks or hands, add the picked crab meat and mix well.
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10
At this time, prepare the casserole and put it on the stove, put the cabbage at the bottom of the pot, pour in the broth and cook until it is slightly boiling, then turn the heat down. Prepare a small bowl of powdered water and dip your hands in it when rolling meatballs.
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1 1
Divide the mixed meat into several portions, dip it in raw flour and water by hand, put one portion in your hand, turn it back and forth by hand, and then make meatballs alternately until the surface is smooth.
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12
Turn the fire down and put the rolled meatballs in.
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13
Serve cabbage one by one. Cabbage is for meatballs to touch the bottom of the pot.
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14
Put it in. For the amount of meat in the formula, I made 100 grams per serving, a total of six servings.
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15
Put crab roe on the top of each meatball, and then cover it with cabbage leaves, so as to prevent crab roe from slipping off due to water vapor and cracking at the top of the meatball. After boiling, simmer for 2 hours and remove the leaves when serving.
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16
After stewing, carefully serve it out, wash and blanch the cabbage, and decorate it with plates.
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17
Fat, tender and smooth, fresh and fragrant lion's head with crab powder and crisp and delicious Chinese cabbage will melt in your mouth.