800 grams of pork ribs, 12 vegetables, 100 grams of crabmeat, 10 grams of wine, 20 grams of refined salt, 1.5 grams of monosodium glutamate (MSG), 15 grams of green onion-ginger juice, 50 grams of dry starch.
Practice:
One, pork scraping, out of the bone, peeling. Fatty meat and lean meat first respectively fine cut coarse chopped into fine grains, with wine, salt, onion and ginger juice, dry starch, crab powder 75 grams mixed well, made 6 large meatballs, the remaining crab powder were glued to the meatballs, placed in the soup, steamed in a cage for 50 minutes, so that the meatballs in the grease overflow.
Second, cut the heart of the green vegetables with hot frying pan stir-fried to emerald green out. Take a casserole, the bottom of the pot placed a piece of cooked meat skin (skin side up), will be stirred into the heart of the green vegetables, and then into the steamed lion's head and steamed soup, the top of the green vegetable leaves to cover the lid, cover the lid of the pot, on the fire after the boil, moved to a small fire on the simmering for 20 minutes that is complete. When serving, remove the bok choy leaves, put monosodium glutamate, even the casserole on the table.
Features:---- meat round fat but not greasy, green vegetables crispy and clear mouth, crabmeat fragrant, fat and tender exception.
Tips:---- ① pork must be fat and thin with, do not chop too fine.
② Steaming or stewing, you must eat enough fire, so that the meat round in the natural overflow of fat, dissolved in the marinade, so that it is fat and not greasy.