Pork, crab meat, crab roe, shrimp roe, cabbage, ginger, green onion, starch, salt, cooking wine, white pepper.

How to do:

Generally choose the best skinless pork to make this dish, pork needs a layer of fat and a layer of lean, so that it tastes better.

First of all, separate the fat from the lean pork, cut the fat into slightly larger cubes and the lean meat into slightly smaller cubes. (To make this dish, the ratio of fat meat to lean meat is 7:3.)

Steam the crab, then pick out the crab meat and mince it; use a knife to crush the crab yolks into powder and put it into the diced pork, then leave some of the crab yolks for decoration. (Crab yolk can also be added to the pork without crushing, this you decide according to your own taste.)

Cut the green onion into small pieces and the ginger into small pieces, and put them into the pot of diced pork. (If you don't like the granularity of ginger, you may choose to use ginger juice instead.)

Put in some shrimp roe and season with salt, cooking wine and white pepper to deodorize. Stir in the diced pork first. (You can buy shrimp roe at the grocery store.)

Add a small bowl of water to make the meat mixture wet and smooth, then pour in a small bowl of water starch. (You don't need to add egg white!)

Mix the meat in one direction with your hands, stirring until the meat fully absorbs the water and becomes a little sticky, then pick up the meat and wrestle the meat, wrestle the meat vigorously. (Be sure to mix and wrestle the meat vigorously, or the finished lion's head will fall apart, and it won't look good or taste good.)

In a casserole dish, put a moderate amount of water, if there is stock, you can also add stock. (Personally, I think it tastes good without stock, so I used plain water. The flavor will be stronger after adding stock, but it's mainly up to you to decide how you like it.)

Dip your hands in water, take the right amount of meat filling, use both hands to wrestle back and forth, wrestle the meat filling into a smooth round meatballs, and then embed a crab roe as a garnish.

Put the lion's head into a casserole dish, cover it with cabbage leaves, put the lid on the pot and bring it to a boil over high heat, then turn down the heat and simmer for about 3 hours. (Be sure to stew slowly over low heat so that it tastes good.)

This crabmeat lion's head is ready, fat but not greasy, melt in the mouth, the taste is very fresh.