1. Prepare ingredients.
2. Peel the pork belly.
3. The pork belly is sliced and then cut into strips, and then diced (pomegranate seed size).
4. Pour the meat into the bowl, add the chopped green onion and ginger, and pour the egg white.
5. Add salt and pepper.
6. Pour the Shao wine.
7. The steamed hairy crabs are broken apart, and the crab claws are scattered with a knife.
8. Take out the crab roe and set aside. Chop the crab meat and put it in the meat cubes.
9. Put starch or wet starch in the meat granules and mix well to form big meatballs.
10. Make all of them (pour the meatballs with left and right hands before putting them in the pot to make their shape better).
11. Add water and Shao wine to the casserole, bring to a low heat, put the cabbage leaves, and then add the big meatballs.
12. Place the crab roe on the top of the big meatballs, boil and cover with low heat for 2 hours.
13. The crab yellow lion head is mature, and the vegetables can be blanched in the soup.
Tips:Pork belly should be fat six and thin four.
Make the big meatballs evenly and not put too much starch.
It must be simmered over low heat.
Use live crabs for steamed hairy crabs.
