Recipe for stewed crab meat and lion head

1. Use half and half fat and lean pork belly, and use female crabs.

• 

  2.Peel the pork belly and cut into thick slices, change into thick shreds, and then cut into pomegranate rice grains , chop it roughly a few times.

• 

  3. Remove the crab meat and separate the crab meat and crab roe.

• 

  4. Chop the onion and ginger into pieces and soak them in water to make onion and ginger water.Just fill the mixing bowl with more than half a bowl of water.

• 

  5.This is the processed food.

• 

  6.Put salt into the meat grains and stir evenly in one direction; then put it in the container like Beat the pieces of meat like mud to make them clump together.

• 

  7. Add sugar, cooking wine, egg white and onion ginger water (scallions) to the meat balls one by one , drain and remove the ginger), while beating the meat balls, add various ingredients one after another.

• 

  8.Add crab powder and continue beating evenly, leaving a little crab roe.

• 

  9.Finally add water starch and beat the meat balls hard until the meat balls are no longer sticky..

• 

  10. Next, divide the meat ball into two small meat balls, and place them on the meat ball Poke a hole with chopsticks and stuff the remaining crab roe inside.

• 

  11. Take a large casserole, fill it with water and bring to a boil, then turn to low heat.

• 

  12. Roll the meatballs into the casserole along the edge of the casserole and cook until the meatballs float.

• 

  13. Cover the meatballs with Chinese cabbage leaves, bring to a boil and add a small lid to the pot Simmer for 3 hours.

• 

  14. During this time, boil the Shanghai green cabbage cores in water and let them cool.

• 

  15. After 3 hours, pick up the cabbage leaves (the cabbage leaves are very delicious, don’t use them) wasted).

• 

  16. Arrange on a plate and garnish with cabbage cores.