Main Ingredients

Fat Meat Lean Meat

Horseshoes Crab

Eggs

Supplementary Ingredients

Scallions Minced Ginger

Minced Garlic Oyster Sauce

Soy Sauce Salt

Sugar Cooking Soda

Starch Spare Ribs

Angle Anise Rock Sugar

Scallion Segments Garlic

Wine, oyster sauce

Long soy sauce, soy sauce

Water starch

No-frying crab meat lion's head steps

1.? Fatty meat cut chopstick head size, lean meat cut into small pieces and then chopped into minced meat, horseshoes minced, chopped green onion, ginger, garlic ready;

2.? Crab steamed, the crab meat removed, slightly chopped;

3.? Fatty diced pork, lean pork puree, horseshoe minced, chopped green onion, minced ginger, minced garlic, crab meat into a large bowl, add an egg appropriate amount of oyster sauce, water, soy sauce, salt, sugar, cooking wine, starch, in one direction to mix vigorously, to become a meat filling;

4.? Add a suitable amount of water to the pot, when the water temperature is slightly hot and not scalding, take an appropriate amount of meat mixture in the hands of the left and right wrestling, ball into a larger meatball, and then put the ball of meat into the warm water over low heat, so that it is slowly molded, browning, and then fished out;

5.? Take another pot, add a small amount of oil, boil cleaned ribs, star anise, rock sugar, scallions, garlic, stir fry incense over low heat, ribs browned;

6.? Add the meatballs and stir-fry, take the heat and spray in the right amount of cooking wine, add the right amount of oyster sauce, soy sauce, old soy sauce and stir-fry;

7.? Add enough boiling water at once (boil the meatballs boiling water can be), large fire boil to small fire slowly stewed 1.5-2 hours;

8.? When the ribs are soft and rotting, the soup becomes less when open large fire juice, add a little water starch hook thin thickening can be.

Tips

1. do meat round meat filling, it is best to fat and lean, fat meat cut into chopstick head size, lean meat cut into small pieces and then chopped, add the right amount of horseshoe (lotus root) can make the taste better, it is best not to use a meat grinder stranded puree;

2. stirring the meat filling is best to face a direction, add the water, preferably ginger, scallion soaked scallion water, do not use too much.

3. After mixing the meat, wrestle back and forth in two hands, you can make the meat more tightly combined together, easy to mold;

4. Boil meatballs in the water, do not boil water, otherwise the meatballs in the pot will be boiled, look, taste bad and difficult to mold, try to do a little bigger meatballs, because boiling, stewing will make it shrink;

5.

5. Stewing meatballs with the right amount of spare ribs can make the finished product more flavorful and tasty, and it's best to add enough water at one time to stew, and don't add water halfway through the process;

6. Finally, after stewing, add a little bit of water starch to thicken the gravy, which will make the finished product look better and taste better.