Crab Meat Lion's Head

The "Lion Head Meat" dish is something everyone should have heard of or tried. Here's a recipe for Lion Head Meat with crab powder, which is light, tender, and flavorful. The preparation method is similar to the traditional Lion Head Meat.

Recipe for Homemade Crab Powder Lion Head Meat

Ingredients Preparation

Pork 400g Steam Cooked Crab meat 2 pieces Eggs 1 egg, a little green onion Ginger A little,Green vegetables A little, salt to taste Chicken broth A little, a little sugar, a little rice wine, a little cornstarch

Steps

1, Prepare the crab meat Wash and separate the green vegetables into stems and leaves. 2, Chop green onions and ginger into threads. Place in a bowl with water, then soak and squeeze to make green onion water.

3, Separate the pork into lean and fatty parts.

Lean pork: Cut into threads, then diced, then minced.Fatty pork: Cut into threads after dicing, then form into pomegranate seeds. 4, Mix the lean and fatty pork. Add green onion water gradually, and stir in one direction to absorb moisture.

5, Add salt, chicken broth, a little sugar, rice wine, a little cornstarch, and 1 egg. Stir until the meat is firm and sticky. Then add the prepared crab meat and mix well.6, Take a portion of the meat and knead it between your palms to form large meatballs. 7, Take a large lettuce leaf and tear it into two parts. Place the larger part at the bottom of the pot, and place one meatball on top of each larger part. Cover with the smaller part of the lettuce leaf.

8, Pour in water to cover the meatball, bring to a boil, then simmer over low heat for 2 hours or more.

Tips

1. Do not mix the lean and fatty meats when cutting, as fatty meat does not need to be cut. Only cut into pomegranate seeds.

2. Add water gradually. If you need to add water, add hot water.

Recipe for Advanced Crab Powder Lion Head Meat

Ingredients

Pork belly

500g, pork loin 200g, crab powder 3 large spoons, clean

Lotus root

100g, green onion 3 pieces, ginger 1 piece, sugar 1 large spoon, cornstarch 1 large spoon, rice wine 2 large spoons, 1 egg White pepper 1 small spoon Large Chinese cabbage 7 leaves Baby spinach 2 pieces, clean Chicken broth As needed Steps 1, Peel the pork belly and pork loin, and soak in water for half a day, changing the water several times. Let the meat turn pale before draining and freezing for 3-4 hours. 2, Dice the peeled lotus root into fine pieces. Chop green onion and ginger. Soak in 200ml of water and set aside.

3, Take out the pork that has been frozen for half a day. First, cut into thin slices, then cut into thin threads, and finally cut into meat balls.

4, Mix the meat balls with eggs, white pepper, cornstarch, sugar, and a little salt. Stir until sticky.

5, Filter the green onion water and add it to the meat in several portions. Each time, pour in a small amount of green onion water and stir the meat in one direction until the water is absorbed. Then add the lotus root and crab powder and mix well.

6, Take a portion of the meat and knead it between your palms to form large meat balls.

7, Tear a large lettuce leaf into two parts. Place the larger part at the bottom of the pot and place one meatball on top of it. Cover with the smaller part of the lettuce leaf.

8, Pour boiling chicken broth into the pot until it covers the meatball. Add ginger slices and simmer over low heat for 2 hours or more. Add salt to taste before serving.

9, Cut the baby spinach into small pieces. Blanch in hot water with oil and salt. Serve each meatball with a portion of baby spinach, and drizzle with the original broth. You can also garnish with a few pieces of

water chestnuts.

Simple Crab Powder Lion Head Meat Recipe

Ingredients Crab powder Leafy vegetables

Salt, pork belly, chicken broth

Steps

1, Peel the pork belly Cook the crab in steam and remove the crab meat and crab yellow 2, Cut the pork belly into small pieces, and the crab meat add green onion and ginger to make crab powder. Chop green onion and ginger.

3, Add the pork belly, green onion, ginger, salt, and water to make a dough

4, Add the crab powder and stir well, then form into meatballs and cook in boiling water 5, Simmer over low heat for 1.5-2 hours. Add blanched leafy vegetables. Tips

1. When mixing the meat, make sure it is firm and sticky. This is the key to the soft and tender texture of the Lion Head Meat.

2. Add water gradually. Add salt to taste. During the simmering process, the soup will absorb some of the liquid.

Add the cooked crab powder, and stir evenly, then shape into balls and add to boiling water.

Simmer over low heat for 1.5-2 hours, adding the blanched greens.

Tips

1. When mixing the ground meat, make sure it's well mixed and sticky, this is the key to soft and tender lion's head.

2. Add water in small amounts, and you can add a little more salt, as the soup will absorb some of it during simmering.