Crab powder lion head is a famous Huaiyang dish, made of fat and lean pork and fresh crab powder, lion head can be stewed, watered, first fried and then braised. Because this dish added crab powder, and after a long time of stewing, it tastes soft and fragrant, fragrant but not greasy, and after doing it, it is shared with the family, and it is strongly praised by the father and mr. Jingdong fresh sent star farmers and Yangcheng Lake hairy crabs, each female crab has 3 doubles, with a symbolic ring, crab yellow a lot, high quality.
Hairy crab steamed let Mr. help remove crab powder, people while dismantling nagging said that it is too wasteful and wasteful, I know because I do not let him eat hungry, quickly peeled a crab leg in his mouth, ate immediately frowned and smiled and said: "This is not wasted." He thinks that when his stomach grumbles, he looks at the delicious hairy crab that has just come out of the pot and does not let him eat it, and also lets the crab powder be dismantled, which is too cruel. alas! Let me say what's good about him?
It is more appropriate to use pork belly or plum blossom meat (front shoulder) to make this dish, and the pork in these parts is suitable for fat and lean, and the taste is delicate.
Ingredients: 700 grams of pork plum blossom meat, 2 hairy crabs of 3 two mothers, 4 small rape hearts
Ingredients: 4 slices of Chinese cabbage, carrot to taste 10 g green onion 5 g ginger 1 egg white 3/2 tsp salt 1 tsp sugar 1/2 tsp pepper 1 tsp light soy sauce 2 tbsp rice wine 1 tbsp dry starch
make:
1. All materials are ready.
2. Wash the hairy crab and steam it in a steamer for 17 minutes until cooked.
3.2 hairy crabs are separated from the crab powder, and the crab yellow and crab meat are opened separately.
4. The plum blossom meat is first cut into slices about 3 mm thick.
5. Cut into strips and then into corn-sized grains.
6. Cut the fat and lean meat separately.
7. Put the fatty lean meat grains together.
8. Slightly chop with a knife.
9. Cut the green onion and ginger into small pieces, add 100 grams of water and squeeze out the green onion and ginger juice by hand.
10. Stir in the meat filling with soy sauce, rice wine, 1 tsp salt, sugar and 1/4 tsp pepper.
11. Add the onion and ginger water to the meat filling three times, and the onion and ginger are not used to stir up.
12. Add the egg whites and stir well.
13. Add dry starch and mix well.
14. Add the disassembled crab powder (leave a little crab yellow to garnish).
15. Stir well.
16. Cut the cabbage and divide the crab powder meat filling into 4 parts, and put each part on top of the cabbage gang after reunion.
17. Put the large meat balls together with the cabbage gang in a casserole dish, and the cabbage is placed facing down.
18. Cover the cabbage leaves on top of the large meat balls, pour in the pot an appropriate amount of chicken broth or bone broth without meat balls, and add the remaining salt.
19. Place the casserole dish on the fire and bring to a boil, skimming off the foam.
20. Cover and reduce heat and simmer for 2 hours.
21. Cut the carrot into a jujube kernel and insert it into the bottom of the small rapeseed heart.
22. Bring a little salt and oil to a boil in a small pot.
23. Add small rape hearts and blanch until they change color, remove and put them in cold water to cool down.
24. Pick out the cabbage from the stewed pot, put the large meat balls (lion's head) into the container, and add small rape hearts on the side. Add 1/4 pepper to the pot and mix well, pour the soup into the lion's head, and the top of the lion's head is decorated with a little crab yellow to serve.
The essential:
1. The meat filling to make the lion's head should be finely chopped, the size of the corn kernels can be, do not use the pig grinding meat.
2. Simmer over low heat, low heat means that the pot is kept slightly boiling.
3. If you eat it yourself, the cabbage does not need to be checked out, and it is delicious to eat.
4. Pork fat and lean ratio can choose 2:8 or 3:7, if you use pure lean meat, the taste is not tender enough.