Stewed crab powder lion's head
This cooking method of stewing generally has two methods: stewing without water and stewing without water: stewing without water is to put the prepared raw materials in a sand pot and directly placed on the stove to stew until mature; water-separated stew is to put the prepared raw materials in the stew cup, placed in the steamer basket to be steamed in separate water, which is also called steaming stew. The traditional crab powder lion's head is stewed directly on the fire in a sand pot. The crab powder lion's head shown in the picture is made by simmering in water, which is mainly suitable for the position of the meal sharing system. The lion's head, which melts in the mouth, is not easy to break, reflecting the characteristics of Huaiyang vegetables that are crispy and boneless without losing their shape. Although the two stewing methods are different, the essentials of the preparation method for crab powder lion's head are exactly the same. Here's a look at the recipe for stewed crab powder lion's head, which has been summarized over the years:
Initial processing 1. Put 2 kg of pig bones into a pot of boiling water, blanch the water, wash it, drain the water, put it into a stainless steel container, inject 5 kg of water, add the steamed aggregate juice (ginger slices, green onion white section, cooking wine 50 grams each), steam in the steaming box for 3-4 hours, take out, filter out the bone residue and green onion ginger material with clean gauze, blanch the cabbage leaves (de-ribbed) 28 leaves (or choose winter shoots, vegetable hearts) and blanch the water, too cool.
2. Cut 1 kg of pork belly and 250 grams of fatty meat into pomegranate rice shapes, 250 grams of horseshoe with clean water, put it in the basin together with the meat, add 21 grams of salt, 120 grams of egg white liquid, 5 grams of white pepper powder, 250 grams of green onion and ginger wine juice, beat vigorously, then mix in 250 grams of crab meat, put it in the refrigerator for 2 hours.
Cooked processing 1. Cook the pot on the heat, inject the appropriate amount of water, boil; take out the material of step 2, divide into 28 parts, put it in the palm of your hand one by one, flip it back and forth with both hands four or five times, rub it into a smooth ball, and then embed 150 grams of crab yellow on each meatball, put it into a pot of boiling water, set it in a small heat, that is, become a crab powder lion's head raw blank, and divide it into 28 stew cups. 2. The original soup of the roasted crab powder lion's head, filtered with a cleaning cloth to remove the slag, and then injected into the large bone broth, mix in the salt flavor juice (mineral water 500 grams, salt 70 grams, monosodium glutamate 60 grams, chicken essence 40 grams, mirin 50 grams, sugar 5 grams), packed in the lion's head cup, each cup covered with 1 cabbage leaf, covered, basketed and steamed for 5 hours.
Technical key 1. Choose the fat, lean meat or pork belly in the front clip of the pig, pay attention to not cutting it with a knife, and cut the meat into pomegranate rice. 2. Whip the meat filling to beat the strength, add water in parts, and do not add enough at one time. 3. Do not use ginger rice, green onion, use ginger and shallot juice water, otherwise it will affect the taste and color. 4. Stewed lion's head with soup boiled with pig bones must be stewed for more than 5 hours in order to be tender and delicious, and melt in the mouth.