Lion's head is a characteristic traditional dish in Jiangsu Province, which belongs to Huaiyang cuisine. As a Huai 'an native, I grew up drinking Huaihe River water and eating lion's head, and I have always had a soft spot for it. It is an important dish for festivals, banquets, weddings and funerals. When I was a child, I was happiest when I went to eat with my elders, because there must be a favorite lion's head in the end, full of happiness and satisfaction. Most lion heads in Huai 'an are braised in soy sauce, but after living in Yangzhou for many years, they are gradually assimilated by local eating habits, and now they prefer braised in soy sauce. I've tried lion's head dishes in other cities, but I seldom taste the taste of my hometown, which may be due to my mood.

The taste of lion's head is loose but not scattered, fat but not greasy, rich in nutrition, braised and stewed clearly, all of which are delicious. The lion's head with crab powder is a meatball made of crab meat and minced pork. The meat is tender and full. Crab powder tastes delicious and melts in your mouth. Just thinking about it makes people want to eat. Yangzhou people are also called "chopping meat". There are many ways to chop meat, such as stewing, boiling and frying. I prefer stew. Today, let's make a famous dish in our hometown-crab powder lion head.

Composition details

Pork, crab meat, crab roe, onion, ginger, salt, starch, eggs, cooking wine, Chinese cabbage, sugar, soup stock.

1, two live crabs, steamed.

2. Take out the crab meat and crab roe for later use.

3. 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.

4. Cut the fat into pomegranate rice and put it in a container.

5. Slice the lean meat, shred it, and then cut it all into granules.

6, onion, ginger cut into fine foam.

7. Mix in the cut lean meat and turn it over a few times. Don't chop it very finely, it can be very thick. Pay attention to the technique of fine cutting and rough chopping.

8. Add one egg, cooking wine and water starch, and add sugar and salt according to personal taste.

9. Stir in one direction with a few chopsticks or hands, add the picked crab meat and mix well.

10. At this time, prepare the casserole and put it on the stove. Put the cabbage in the bottom of the pot, pour in the stock 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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12. Turn the fire down and put the rolled meatballs in.

13, serve cabbage one by one. Cabbage is for meatballs to touch the bottom of the pot.

14, all rounded up and put in. The amount of meat in the formula, I made 100 grams per serving, ***6.

15. Put the crab roe on the top of each meatball, and then cover it with cabbage leaves to prevent the crab roe from slipping off due to steam and cracking the top of the meatball. After boiling, simmer for 2 hours and remove the leaves when serving.

16, after stewing, carefully serve out, wash and blanch the cabbage, and decorate it with plates.

17, the lion's head is so fat and tender, the crab powder is delicious, the cabbage is crisp and delicious, and it melts in the mouth.

18, unforgettable hometown flavor.

19, after eating, the teeth and cheeks are fragrant, which will be unforgettable for a long time!

This is a classic Huaiyang dish. The finished product is light and delicious, graceful and colorful, just like a woman in a water town in the south of the Yangtze River.

Huaiyang cuisine is one of the four major cuisines and the backbone of the eight major cuisines in Jiangsu cuisine. It is called "national banquet dish" together with Confucian cuisine in Shandong cuisine. Huaiyang cuisine is fine in workmanship and tastes suitable for many people, so stewed lion's head is also a national banquet dish.

Composition details

Pork, crab, onion, ginger, green vegetables, broth, starch.

1. Soak ginger slices and onion pieces in water to make onion Jiang Shui.

2. Chop the pork into small particles and add salt, cooking wine, pepper, sugar, oil and egg white to adjust the taste.

3. Beat the onion and ginger into the meat stuffing several times, and finally add a little starch and stir in one direction.

4. Cook the crab in the pot and remove the crab meat and crab powder.

5, pour a little oil, add a teaspoon of cooking wine and stir-fry crab powder and crab meat, the taste is more fragrant, go to the smell.

6. Pour the crab powder into the meat stuffing and leave a little for ornament.

7. Stir well, touch the water with your hands, and make the meat ball into a ball, which is slightly larger.

8. Take a clean casserole and put the washed leaves in the casserole.

9. Put the prepared meatballs into the casserole.

10, decorated with crab powder

1 1, and finally cover the leaves.

12, add chicken soup or bone soup, cover with high fire and boil, and simmer for 2 hours to see if the soup needs seasoning.