Old-fashioned lion's head practice

Stewed crab powder lion's head

Legend has it that the town's famous dish stewed crab powder lion's head has a history of nearly a thousand years. Because of its plump form, it is like the head of a male lion, so it is called "lion's head". In 1949, at a banquet celebrating the founding of the People's Republic of China, Premier Zhou used this dish to entertain Chinese and foreign VIPs and was welcomed.

The stewed crab powder lion head system is made of 70% fat and 30% lean pork, accompanied by crab meat and crab yellow and seasoning coarse chopping, made into meat balls, under the green cabbage heart, stewed. Pork is tender, crab powder is fragrant, the heart of the dish is crisp, it must be spooned with a spoon, and the fragrance is full of flavor after eating, and the teeth and cheeks are fragrant, which can not be forgotten for a long time.

There are many varieties of chopped meat in Zhenyang, which vary with the season. Such as river mussel chopping meat in early spring, bamboo shoots braised meat before and after the Qingming Dynasty, gluten roasted meat in summer, wind chicken chopped meat in winter, etc., are all delicious dishes of the population.

Ingredients: net pork rib meat (fat seven lean three) 800 g

Ingredients: 50 grams of yellow rice, 125 grams of crab meat, 1250 grams of green heart, 1 gram of shrimp,

original owner

Pork broth 300 g.

Seasoning: 100 grams of rice wine, 15 grams of refined salt, 300 grams of green onion and ginger juice water, 25 grams of dry starch

g, cooked lard 50 g.

(1) Cut the pork into pomegranate rice, put it in the human body, add green onion ginger juice and crab

Method of production

Meat, shrimp (0.5 g), salt (7.5 g), rice wine, stir in starch. Wash the 7-room green cabbage hearts, cut the head of the vegetable into a cross pattern with a knife, and cut off the tip of the vegetable leaf.

(2) Heat the pot on high heat, scoop the cooked lard (40 grams), put the green cabbage hearts to the emerald green, add shrimp (0.5 grams), salt (7.5 grams), pork broth, boil away from the heat. Take a sand net, rub the bottom of the pot with cooked lard (10 grams), then drain the hearts of the vegetables, pour the human broth on medium heat and burn. Divide the mixed meat into several portions, place them in the palm of your hand one by one, flip back and forth with both hands 4-5 times, roll into smooth meat balls, arrange them one by one on the hearts of the vegetables, and then embed the crab yellow on each meat ball, cover the green vegetable leaves, cover the pot lid, bring to a boil and then move to a low heat and simmer for about 2 hours. Peel off the green leaves when serving.