Crab Meat Lion Head

Name: Crab Meat Lion Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g (fat to thin ratio 6:4) Pork belly; 150g Crab Noodles; 4 pcs Shanghai Green; Some Cabbage leaves; Some chicken soup; Some ginger; Some chopped green onion; 100g Rice wine; a little starch; Some salt

by Seafood Bazhen AX3k6

5.0 (1)

Favorite

2

Difficulty

Hard

Time

2h

Serving

2

When it comes to the most greedy TV series in childhood, "The Miraculous Doctor Xilai Le" is definitely on the top of the list. Let me ask which post-90s generation did not eat because of food for the sky, the iron lion head flowed over a mat of saliva. Perhaps this is our opinion of Huai. Yang Cai's first impression of carrying the handle.
Huaiyang cuisine is one of the four traditional Chinese cuisines. It originated in Yangzhou and Huai'an. It is famous for its rigorous selection of materials and tailored craftsmanship; fine production and elegant style; and the pursuit of original taste, freshness and peace. Among them, the crab meal and lion head can be regarded as the most well-known representative of Huaiyang cuisine. "

Crab Meat Lion Head

1. Cut the pork belly with a fat-to-lean ratio of 6:4 into small cubes.

2. Add crab powder, minced ginger, chopped green onion, rice wine, starch, and water to mix thoroughly. Remember to keep in the same direction during kneading, and add a little salt during the process.

3. Beat the minced meat ball repeatedly between the palms of your hand, divide it into several meat balls, shape them by hand, and put a small amount of crab powder on the top of the meat balls to garnish.

4. Bring the pre-prepared chicken soup to a boil over medium heat, add the beaten lion head, and cover the lion head with cabbage leaves to prevent water loss. Reduce heat and simmer for 2 hours.