Yangzhou, located at the confluence of the Grand Canal and the Yangtze River, has long been the key to the north and south transportation of the South Waterway, and its hinterland is the hometown of fish and rice, with abundant products. As a result, Yangzhou was once a prosperous commercial center in history.
When it comes to Yangzhou, the ancients had clouds, "waist wrapped around 100,000 guan, riding cranes down Yangzhou", it seems that nothing can be compared to fireworks in March under Yangzhou to speed up life. As for the cuisine of Yangzhou, the Southern Song Dynasty poet Yang Wanli wrote a poem "but will be a dish with two crabs, there are really Yangzhou cranes in the world", which is said to be the stewed crab powder lion head from Yangzhou.
The author traveled to Yangzhou for 9 days in August 2019, and visited Slender West Lake and Garden in his spare time. But there is no chance to taste Yangzhou's famous state banquet dish Qing stewed crab powder lion's head, today I take this opportunity to introduce this famous state banquet dish to make up for the regret in my heart!
(1) Chop the green onion and ginger, put it in warm water and let it sit for half an hour to make green onion and ginger water.
(2) Fresh pork belly fat and lean separated, cut into thin wires, and then cut into pomegranate seed-sized meat particles, first chop the fat meat a few times, and then add the lean meat together and then slightly chop a few times, this is fine cut coarse chopping.
(3) Steam the hairy crab, remove the crab meat, crab paste, crab yellow, and chop the crab meat and crab paste and set aside
(4) Beat the green onion and ginger water into the minced meat, then add salt and pepper and stir slightly, add crab meat, crab paste, fresh horseshoe crushed and mix well. Take out the filling and beat it into the bowl several times until the inverted buckle does not fall off.
(5) Dip some water starch on your hands, take a part of the meat in the palm of your hand, and beat your hands back and forth to form a meat circle
(6) Spread the pork skin on the bottom of the saucepan, place the meat balls on top, put a piece of crab yellow garnish on the meat balls, pour the broth along the edge of the pot, and cover the meat balls with cabbage leaves to prevent discoloration.
(7) After boiling on medium heat, simmer on low heat for 3 hours, remove the cabbage leaves and meat skin, add an appropriate amount of salt to the soup, and finally add the cooked green cabbage core.
This dish has the characteristics of mellow taste, tender and fragrant meat, tender and juicy, loose but not scattered, and melting in the mouth. After eating, the teeth and cheeks are fragrant, which can not be forgotten for a long time!
Statement: The picture comes from the network, if there is infringement, please contact to delete. The content is for reference only, mainly introducing China's broad and profound gastronomic culture. If you need to solve a specific problem (especially in the fields of law, medicine, etc.), it is recommended that you consult a professional in the relevant field in detail.