Lion's head, one of the traditional famous dishes in Yangzhou, belongs to the Huaiyang cuisine, with a soft taste, fat but not greasy. Lion's head is made of pork meat balls, in Yangzhou dialect that is, large chopped meat, known for its large and round, tender and fresh, because after cooking and ripening, the surface of a layer of fatty minced meat has been melted, and lean minced meat is relatively convex, the surface gives people a rough feeling, so it is called lion's head.
Yangzhou Lion Head has a long history, thousands of years of fame, it is said that as early as the Sui Dynasty was listed as one of the four famous dishes in Yangzhou. Today, Yangzhou lion head has developed on the basis of tradition, both maintaining the traditional cooking method, but also conforming to the season, the material varies with the season, rich in changes, spring can be added to the river mussel with the roast, winter can be stewed with the hen, late autumn and early winter season, is the crab powder lion head is the most popular among diners.
【Stewed crab powder lion head】
Ingredients: 600 grams of black pork belly (fat 4 lean 6), 2 hairy crabs, 12 grams of salt, 3 grams of pepper, 100 grams of green onion and ginger juice, 2 cloves of Chinese cabbage, small green vegetables, pork skin, water starch to taste. (Ingredients from Futian.com)
method:
1 pork belly fat and lean separated, cut into thin wires, and then cut into pomegranate rice-like small grains;
2 First chop the fat meat a few times, and then add the lean meat together and then chop it slightly, which is the so-called fine cut and coarse chop;
3 hairy crabs steamed, remove crab meat, crab paste, crab yellow, crab meat, crab paste chopped and set aside;
4 onion and ginger cut into slices, put into water and pinch by hand a few times before placing for half an hour to make onion and ginger water;
5 Beat the water of the green onion and ginger into the minced meat, then add salt and pepper and stir vigorously, stir in the crab meat, crab paste crushed;
6 Dip some water starch on your hands, take a part of the meat in the palm of your hand, and frothe back and forth with both hands to form a meat round;
7 Spread the pork skin on the bottom of the saucepan (there are no cabbage leaves to lay), place the meat balls on top, and put a piece of crab yellow garnish on the meat balls;
8 Pour the broth or water along the edge of the pot, and cover the meat balls with cabbage leaves to prevent discoloration;
9 After boiling on medium heat, turn to a low heat and simmer for more than 2 hours (can also be steamed), remove the cabbage leaves and meat skin, add an appropriate amount of salt to the soup, and finally add the cooked small greens.