"Stewed crab powder lion's head" is a well-known traditional dish in Zhenyang. "Lion's head" can be braised or steamed. Because the stewer is tender and fat, it is more mellow and palatable than the braised flavor, and can make the dish meet the requirements of fresh and tender meat, fresh soup, original taste, oil and not grease. This dish was originally not called "lion's head" but "sunflower meat", what is this all about?
Hairy crabs
According to historical records, when the Sui Emperor took his concubines and retinues and took dragon boats and a thousand boats south along the Grand Canal, "all the prefectures and counties they passed through were sacrificed for five hundred miles." One state to one hundred, extremely rare in land and water" (Zizhi Tongjian). Yang Guang looked at the Qionghua in Yangzhou, and was particularly nostalgic for the four famous scenes of Yangzhou, Wansong Mountain, Qiandun, Ivory Forest, and Sunflower Hill. After returning to the palace, he instructed the imperial chef to make four dishes with the above four scenes as the theme. Under the guidance of famous chefs in Yangzhou, the imperial chefs painstakingly made four dishes: squirrel cinnamon fish, money shrimp cake, ivory chicken strips and sunflower offering meat. After Tasting It, Yang Guang was very happy, so he gave a feast to the courtiers, and for a time Huaiyang cuisine was popular in the opposition.
In the Tang Dynasty, with the economic prosperity, the officials and eunuchs and magnates also began to pay attention to diet. Once, Wei Zhi, the Duke of Gaoguo, feasted on guests, and Wei Juyuan, a famous chef in the palace, also made these four famous dishes in Yangzhou, accompanied by mountain treasures and seafood, water and land treasures, which made the guests marvel. When the dish "Sunflower Offering Meat" was served, I saw that the Cai Hua heart made of huge meat dumplings was exquisite, like the head of a male lion. The guests took the opportunity to persuade the wine: "The Duke of Guo has been a horse for half his life, and his battle achievements are impressive, and he should wear the lion's seal." Wei Zhi happily raised his glass and drank it all, saying: "In order to commemorate today's grand event, it is better to change the name of "lion's head" to "sunflower offering meat". Since then, Yangzhou has added the famous dish of "Lion's Head".
Ingredients: 1000 grams of boneless pork belly, 500 grams of steamed crab meat and crab yellow.
Seasoning water, broth to taste, ginger and shallot water, rice wine, salt, MSG to taste.
Preparation method
1． The pork belly is finely chopped and coarsely chopped. The so-called fine cutting, is the operation should be careful and careful, the fat meat cut into pomegranate rice shape, the requirements of the same size, and then coarse chopping, because the raw materials have been cut finely, so only need to be rough chopped a few times. It is not a random slash, but a thick and thin, up and down, left and right, regular and rhythmic chopping, so as to meet the requirements.
2． Add shallots, ginger juice, rice wine, salt, monosodium glutamate and water to the meat. In order to make the meatballs not scattered and elastic, when adding each seasoning, it is necessary to stir well to make it strong. After the lean meat is loosened and strong, adhere to the fat meat, add some crab meat and mix well. Form large meatballs the size of eggs by hand, wrap crab meat and crab yolk in the meatballs, and then dip the surface with water starch.
3． Add the broth to the sand pot, bring it to a boil, put it into the lion's head, bring it to a boil, beat the foam, season, cover the pot, reduce the heat and simmer for two and a half hours.
Pay attention to the "farmhouse cook Mingge" as long as the heart, everyone is the "god of food"