Stewed lion's head with crab powder is a famous dish of Han nationality in Yangzhou, Jiangsu Province, which belongs to Huaiyang famous dish. The lion's head is fat and tender, the crab powder is fresh and fragrant, the dishes are crisp and rotten, and the flavor is full after eating, leaving fragrance on the teeth and cheeks. At the same time, it has the effects of tonifying deficiency, nourishing body, regulating qi and blood, invigorating spleen and appetizing, and regulating malnutrition.

working methods

Ingredients: 600g pork belly, 2 hairy crabs.

Accessories: 4 petals of Chinese cabbage, pigskin 1 piece, 5 pieces of rape (small).

Seasoning: salt 12g, ginger 1, 2 tbsp starch, 3g pepper, and scallion 1.

1. Pork belly is fat and thin, cut into filaments respectively, and then cut into pomegranate grains.

Chop the fat a few times first, then add the lean meat, and chop it a little bit at a time. This is called fine cutting and coarse chopping.

Steamed hairy crabs

4. Remove the crab meat, crab paste and crab roe, and chop the crab meat and crab paste for later use.

5. Cut the onion and ginger into sections and slices, knead them in clear water for several times, and then leave them for half an hour to make onion Jiang Shui. Add minced onion and ginger into minced meat, then add salt and pepper and stir, add crab meat and crab paste.

6. Dip your hands in water starch, take some meat in your palm, and beat your hands back and forth into meatballs. Spread pigskin on the bottom of the saucepan. No cabbage leaves are spread out, put the meatballs on them, and put a piece of crab roe on the meatballs.

7. Pour broth or water along the edge of the pot and cover the meatballs with cabbage leaves to prevent discoloration.

8. After boiling on medium heat, turn to low heat and stew for more than 2 hours, or steam, remove the leaves and skins of cabbage, add appropriate amount of salt to the soup, and finally add cooked small rapeseed.

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