Raw materials: about 1000 grams of pork ribs, about 100 grams of crab roe, about 400 grams of baby bok choy, about 200 grams of yellow cabbage, about 25 grams of Shaoxing wine, about 3 grams of shrimp roe, about 5 grams of green onion and ginger, about 15 grams of wet starch, 2 egg whites, about 25 grams of cooked lard, a little.
Method of production: the pork rinsed and peeled, dry water control of the pork first knife slicing, and then in the cut strips, and then cut into cubes, if it is lean meat cut into cubes, and then slightly chopped, in order to a wrestling Guandan diced meat can be with the fast state of the paste, and the sticky. Pork knife cut into diced meat, find a pot, put the diced meat into the pot, add about 15 grams of Shaoxing wine, about 15 grams of little, chopped green onions, ginger, crab meat, shrimp roe, salt 1.5 grams of little, 150 grams of water little, water can be added slowly, slowly eat the water into the meat. Pots of meat stirring water, began to wrestle a little bit of fling, and so into a paste, sticky time, add egg whites again, wet starch , and then continue to wrestle fling, wrestle fling until the palm of your hand in the meat viscous downward shaking off, that is, it is done. This can be based on the amount of meat to take how big the basin, but the basin must be large, or not to spread. Then divided into one by one meat round, made of smooth meat round, can be wrestled in the hands of molding, and then embedded in the meat rounds of crab meat rounds above, that is, into the lion's head embryo. The size can be according to individual needs.
Frying pan boiling water, when the water boils into the head of green cabbage, yellow sprouts leaves, scalded off raw, cooked can be. Baby lettuce break that leaf should be the right size. Take a casserole, there is chicken soup with good, not to add water, put a little bit of salt, a little bit of Shaoxing wine, on the fire boil to medium-low heat, and then do a good job of the lion's head embryo, the crab should be up slowly into the casserole one by one. Each lion's head covered with a yellow sprout leaf, cover and boil, turn to simmer to about two hours. After two hours, remove the yellow sprouts leaves and put in the bok choy to be ready .
Key questions to be: wrestling guandan to be in place, the meat should be strong, the meat inside the mouth can not be heavy, lion's head meat to choose fresh meat, meat should be fine cut coarse chop. The lion's head should be boiled in the pot, otherwise it is easy to loose, and the stew should be small fire in order to be tender and not scattered.