Main Ingredients
Lean pork
260g
Pork fat
1g
River crab
1
Substantiation
Oil
Moderate amount
Salt
Moderate amount
Starch
Amount
Ginger
Amount
Scallion
Amount
Cooking wine
Amount
Egg
1
Vegetable
Amount
Broth Extract
Amount
1.Preparation Ingredients.
2. Shell the crab and remove the meat.
3. Cut the lean pork into small dices and mince.
4. Cut the pork fat into small fine grains.
5. Onion and ginger cut into julienne put in water soak for more than ten minutes, and then squeezed by hand, divided into small add cut pork in. (Add less each time, each time to stir until fully absorbed before adding the next time.
6. Stir the meat mixture add appropriate amount of Dianfen, cooking wine, an egg, appropriate amount of salt in one direction and beat vigorously.
7. After stirring well, add the peeled crab meat.
8. Soak the greens in lightly salted water for half an hour and then rinse and set aside.
9. Take only the leafy part of the rape and lay it flat on the bottom of the pot.
10. Stir the meat mixture is divided into 6 large meatballs, each meatball in the hands of both hands to fully wrestle a few times after the shape and then put.
11. Cover the meatballs with a layer of leaves.
12. Pour the water slowly along the edge of the pot, over the meatballs, and add a little stock extract to taste.
13. Bring the pot to a boil over high heat, skim as much foam as possible, taste the soup, add the right amount of salt as appropriate, and turn the heat down to simmer.
14. Stew until about two hours, or longer, turn off the fire.