Crab Meat Lion Head

Name: Crab Meat Lion Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 320g Lean meat; 110g Fatty; 2 pcs Hairy crabs; 120g vegetables; 1 piece egg; 0.5g pepper; 1g ginger; Some salt; 5g Chicken noodles; 2g Guan Li Balsamic Vinegar; 10g Soy sauce; 10g Cooking Wine; 15g corn starch; Some Broth

by Anbao's Tiger Mom

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I believe many people have heard of crab meal and lion head. Mix crab meat and minced pork to make meatballs, and then mix with broth, which is fat but not greasy, delicious soup, and rich in nutrients. Because the meatballs are large and round, they are exaggeratedly called "lion heads". I think that cooking this dish really tests the endurance of the cook. Not only must he be patient to pick out the crab roe and crab meat, but also hold back the gluttony, otherwise I really want to make the crab roe and the crab every minute. The meat is delivered to the mouth. Haha! "

Crab Meat Lion Head

1. Put the pepper and ginger shreds in a bowl, pour 30g of hot water and soak for half an hour and filter to get the pepper water;

2. The hairy crabs are cleaned and steamed;

3. Peel the crab roe and crab meat. This step is very torturous. Every time you pick out the crab roe and crab meat, I really want to send it to the mouth;

4. Chop lean and fatty meat together into minced meat;

5. Add the pepper water to the minced meat 3 times, stir evenly in the same direction with chopsticks;

6. Add chicken powder, salt, balsamic vinegar, light soy sauce, cooking wine, cornstarch and stir well;

7. Add the eggs, stir clockwise with chopsticks for a few minutes, and beat it vigorously;

8. Pour in the crab roe and crab meat and stir well;

9. Roll into meatballs for later use;

10. Put the meatballs in the casserole, then pour the boiled stock along the wall of the pot, boil on high heat and then turn to low heat and simmer for about 1 hour;

11. Put the vegetables into a stew and cook before they are out of the pot, and then put them into the container;

12. Finished product

13. Finished product.

Tips:
1. When steaming hairy crabs, put some ginger slices, balsamic vinegar and cooking wine in the water;
2. Minced meat is chopped with a knife, and the meatballs made in this way have a strong taste;
3. The balsamic vinegar used to marinate the minced meat here is made from grape juice and wine. The acid has a sweet and thick taste, which can be said to play a finishing touch. The meatballs taste delicious and fresh.