Stewed crab powder lion's head

Practice steps

1: Cut the pork into pomegranate rice, put it in a bowl, add onion and ginger juice, crab meat, fine salt, rice wine, dry starch and stir vigorously. Wash the green cabbage heart, cut the head of the vegetable with a knife into a cross knife pattern, and cut off the tip of the vegetable leaf

2: Heat the pot on high heat, scoop in the cooked lard, add the green cabbage hearts and simmer until emerald green, add salt and pork broth to a boil and set aside

3: Take a small bowl, wipe the bottom of the bowl with cooked lard (10g), divide the mixed meat into several parts, put it in the palm of your hand one by one, flip the meat balls back and forth with your hands for 4-5 times, put them in a small bowl one by one, and then embed the crab yellow on each meat ball

4: Put the small bowl into the steaming box and steam at 100 degrees for 15-20 minutes

5: Pour the broth over the greens in a bowl