Name: 【yangzhou】crab Noodle Lion Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 100g Crabmeat; 30g Crab Roe; 40g shallot; 20g ginger; Some salt; 30g starch; 1 egg; 50g Cooking Wine; 6 pcs Choy Sum; (Or greens, for bottom use) appropriate amount Chinese cabbage; 15g Sugar; Some Broth

【yangzhou】crab Noodle Lion Head

1. Two live crabs, steamed.

2. Take out the crab meat and crab roe and set aside.

3. The fat-to-thin ratio is 3:7 or 4:6, depending on each person's preference. It is best to choose hard ribs (pork belly). The key to this dish is the meat filling and the heat of the stew.

4. Cut the fat fat into pomegranate rice and put it in a container.

5. Slice the lean meat, then shred, and then cut all into granules.

6. Cut green onion and ginger into fine froth.

7. Stir in the cut lean meat and chop it a few times. Don't chop it very finely. It can be coarse. Pay attention to the fine cut and coarse cut technique.

8. Add one egg, cooking wine, water starch, add sugar and salt according to personal taste.

9. Use several chopsticks or hands to stir vigorously in one direction, add the pickled crab meat and mix well.

10. At this time, prepare the casserole and put it on the stove, put the cabbage in the bottom of the pot, pour the broth and boil until it boils, and then reduce the fire. Prepare a small bowl of cornstarch water for dipping in your hands when you reserve the meatballs.

11. Divide the mixed meat into several portions, dip both hands in the cornstarch water, place them in the palms one by one, turn them back and forth with both hands, alternately follow the meatballs, and roll them into a smooth surface.

12. Turn the stove to low, and put the rolled meatballs in.

13. Place them one by one on the cabbage. The cabbage is for the meatballs to stick to the bottom of the pot.

14. Put all rounds in. For the amount of meat in the recipe, I made more than 100 grams of each, a total of 6 pieces.

15. Place the crab roe on the top of each meatball, and then cover with cabbage leaves, in order to prevent the crab roe from slipping off due to moisture during the stewing process, and the top of the meatball will not crack. Bring to a boil and simmer on low heat for 2 hours. Remove the leaves when serving.

16. After simmering, serve carefully, wash and blanch the choy sum, and place them on the plate for garnish.

17. Very fat and tender, the lion head of crab powder is delicious, the cabbage is crispy and delicious, and it melts in the mouth.

18. Unforgettable taste of hometown.

19. The fragrance of teeth and cheeks leaves after eating, which is unforgettable for a long time!

Tips:
1. The fat-to-thin ratio is determined according to preference. Fat 3 lean 7 ratio makes the most tender taste. Modern people pay attention to health preservation, and gradually increase the proportion of lean meat.
2. The knife should be finely chopped and coarsely chopped, not too finely.
3. The minced meat must be stirred vigorously.
4. Pay attention to the heat, simmer for 2 hours at low heat, to achieve the exquisite taste that melts in the mouth.