Stewed Crab Noodle Lion's Head

Stewed Crab Noodle Lion's Head

1. Separate the fat and lean pork belly, cut into thin filaments, and then cut into pomegranate rice-like small grains

2. First chop the fat meat a few times, then add the lean meat and chop it for a while, the so-called fine chop and coarse chop

3. Steamed hairy crabs

4. Pick out the crab meat, crab paste, and crab yolk, and chop up the crab meat and crab paste for later use

5. Cut the green onion and ginger into slices, put it in clean water and squeeze it by hand for half an hour to make green onion and ginger water. Beat the water in the onion and ginger into the minced meat, then add salt and pepper to stir vigorously, stir in the crab meat , Crab paste

6. Dip some water starch on your hands, take a part of the meat in the palm of your hand, beat back and forth with your hands to form a meatball, put pork skin on the bottom of the saucepan, and no cabbage leaves, place the meatball on top, and put a piece of crab roe on the meatball Embellishment

7. Pour broth or water along the side of the pot, cover the meatballs with cabbage leaves to prevent discoloration

8. After boiling on medium heat, turn to low heat and simmer for more than 2 hours. It can also be steamed to remove cabbage leaves and skins. Add appropriate amount of salt to the soup, and finally add cooked small rapeseed.