The lion's head is fat and tender, the crab powder is fragrant, the fragrance is full of flavor after eating, and the teeth and cheeks are fragrant, which is a famous dish in Yangzhou. It is said that the shrimp seeds in the lion's head of crab powder have the effect of aiding yang. So today to share this Huaiyang classic dish, let's take a look at how to make it!
Ingredients: pork belly about 1000 grams, crab yellow about 100 grams, small green cabbage head about 400 grams, yellow tooth vegetable leaves about 200 grams, Shaoxing wine about 25 grams, shrimp seeds about 3 grams, green onion and ginger minced about 5 grams each, about 15 grams of wet starch, 2 egg whites, about 25 grams of cooked lard.
Preparation method: rinse the pork and peel it, control the dry water to change the pork belly to a knife slice, and then cut into strips, and then cut into cubes, if it is lean meat cut into dice, and then slightly chopped, in order to wrestle the diced meat can be with the fast paste state, sticky. After the pork is cut into diced meat, find a basin, put the diced meat into the basin, add about 15 grams of Shaoxing wine, minced green onion, ginger rice, crab meat, shrimp seeds, 1.5 grams of salt, 150 grams of water, water can be slowly added, slowly eat the water into the meat. Stir the water in the basin, start to wrestle little by little, wait to become a paste, when it is viscous, add egg white, wet starch again, and then continue to wrestle, wrestle until the stickiness of the meat in the palm of the hand can not be shaken down, that is. This can be how big the basin can be according to the amount of meat, but the basin must be large, otherwise it cannot be unfolded. It is then divided into one meat ball after another, made into a smooth meat ball, which can be beaten and shaped in the hand, and then the crab yellow is embedded in the meat circle separately, that is, the lion's head embryo is formed. Sizes can be adapted to individual needs.
Boil water in a wok, let the water boil into the head of green vegetables, yellow sprouts leaves, blanch the raw, cooked. The baby cabbage should be the right size to break open that leaf. Take a casserole, there is chicken soup with good, no add water, put a little salt, a little bit of Shaoxing wine, boil on the fire to reduce the medium heat, and then the prepared lion head embryo, crab yellow to slowly put into the casserole one by one. Cover each lion's head with a yellow sprout leaf, cover the lid and bring to a boil, turn to a low heat and simmer for about two hours. After two hours, remove the yellow sprout leaves and add the green cabbage heads to serve.
Key topics: wrestling should be in place, meat filling should be strong, meat filling should not be heavy, lion's head meat should choose fresh meat, and meat should be finely cut and coarsely chopped. The lion's head should be boiled in water, otherwise it is easy to loosen, and when simmering, it must be simmered to be tender and not scattered.
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