Do you know how to make stewed crab roe lion s head?

Ingredients: 500 grams of pork ribs, 12 cabbage hearts, 100 grams of crab roe.

Excipients: 50 grams of dry starch.

Seasoning: 20 grams of refined salt, 15 grams of monosodium glutamate, 15 grams of green onion and ginger juice, 10 grams of Shao wine.

Steps:1. Scrape the pork, remove the bones, and remove the <>

Skin. The fat and lean meat are first finely chopped into fine grains, mixed well with wine, salt, green onion and ginger juice, dry starch and 75 grams of crab roe to make 6 large meatballs, stick the remaining crab roe to the meatballs, put them in the soup, and steam them for 50 minutes to make the fat in the meatballs overflow.

2. Stir the chopped cabbage hearts in a hot oil pan until they are emerald green. Take a clay pot, place a piece of cooked meat skin (skin facing up) at the bottom of the pot, pour in the stir-fried green cabbage heart, then put in the steamed lion's head and the steamed soup, cover it with green cabbage leaves, cover the pot, boil on the fire, move to low heat and simmer for 20 minutes. When eating, remove the green cabbage leaves, put MSG, and serve it with a clay pot.

Precautions1. Pork must be fat and thin, not too fine.

2. When steaming or stewing, you must eat enough heat to let the fat in the meatballs naturally overflow and dissolve in the marinade to make it fat but not greasy.

Ingredients

Pork, cooking wine (100 g), shallots (100 g), ginger (30 g), lard (refined) (50

Stewed crab roe lion's head.

g), salt (15 g), starch (broad bean) (25 g).

Steps:

1. Wash the green onion and ginger, wrap it in gauze and squeeze out the green onion and ginger water for later use;

2. Wash the lettuce heart of about 6 cm, cut the head of the cabbage into a cross knife pattern with a knife, and cut off the tip of the vegetable leaf;

3. Finely chop the pork into pomegranate rice, put it in a bowl, add green onion and ginger water, crab meat, a little shrimp, refined salt, cooking wine, and dry starch and stir vigorously;

4. Heat the pot on a hot fire, scoop in 40 grams of cooked lard, add lettuce hearts and stir until emerald green, add a small amount of shrimp, refined salt, 300 ml of pork broth, bring to a boil and remove from heat;

5. Take a casserole, wipe the bottom of the pot with 10 grams of cooked lard, then drain the cabbage sum, pour in the broth, and bring to a boil on medium heat;

6. Divide the mixed meat into several parts, put them in the palm of your hand one by one, turn them back and forth 4 or 5 times with both hands, bundle them into smooth meat balls, and discharge them one by one <>

on choy sum; 7. Insert the crab roe on each meatball, cover it with green cabbage leaves, cover the pot with a lid, and burn it together;

8. After boiling, simmer for about 2 hours, and remove the lettuce leaves when serving.

1. This dish requires strict selection of materials, and pork ribs should be used for meat filling. And the ratio of fat to thin should also be appropriate, and it is better to have seven fat and seven thin, so that the lion's head is tender.

2. In the knife work, it is necessary to cut the fat and lean meat into thin strips, and then cut them into fine dices, and then.

Stewed crab roe lion's head.

Roughly chop them into pomegranate rice, mix them and roughly chop them to make the fat and lean meat evenly glued together.

3. Add various seasonings to the bundled meat filling and stir in the bowl until it is "strong".

4. There is also ingenuity in bundling meatballs, put a mixture of mixed meat filling in the palm of your hand, put your fingers together, and the palm of your hand is dimple-shaped, so that the meat filling is tied up on both hands, and it will naturally become round and smooth in the process of bundling. When tying, you need to use dexterity to make the lion's head round and smooth.

Ingredient breakdown. Ingredients.

500g pork

Excipients are sensitive. 100g crab meat

30g of crab roe and 40g of green onions

Ginger 20g salt to taste.

1 egg with 30g starch.

50g cooking wine, 6 cabbage sums.

Appropriate amount of cabbage (bore or greens, for the bottom).

Sugar 15g stock to taste.

Salty and umami taste. Stewing process.

Hours of time-consuming.

Normal difficulty. Steps to make crab roe lion's head.

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Two live crabs, steamed.

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Take out the crab meat and crab roe and set aside.

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The ratio of fat to lean is 3:7 or 4:6, depending on each person's preference. Hard-ribbed meat (pork belly) is the best choice. The key to this dish is the heat of the minced meat and the stew.

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Cut the fat into pomegranate rice and put it in a container.

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Slice the lean meat, then shred, then cut it all into cubes.

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Finely chop the green onion and ginger.

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Stir in the chopped lean meat and chop it a few times, not very fine, coarse grains are acceptable. Pay attention to the technique of fine chopping and coarseness.

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Add an egg, cooking wine, water starch, sugar and salt according to personal taste.

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Stir vigorously with a few chopsticks or hands in one direction, add the picked crab meat and mix well.

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At this time, prepare the casserole and put it on the stove, put the cabbage in the bottom of the pot, pour in the stock boiling water and boil until it boils slightly, then turn to low heat. Prepare a small bowl of cornstarch water and dip your hands when you roll the meatballs.

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Divide the mixed meat into several portions, dip both hands in cornstarch water, put them in the palms of your hands one by one, turn them back and forth with both hands, alternately follow the meat balls, and roll them until the surface is smooth.

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Turn the heat to low and add the rolled meatballs.

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Arrange them one by one on top of the cabbage, which is for the meatballs to stick to the bottom of the pot.

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Put it all in round. The amount of meat in the recipe, I made more than 100 grams each, a total of 6.

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The crab roe is placed on top of each meatball and then covered with cabbage leaves, in order to prevent the crab roe from slipping off due to Mizuhashi Xiaopei steam during the stewing process, and the top of the meatball will not dry out. After boiling, simmer on low heat for 2 hours, and remove the leaves when serving.

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After stewing, carefully serve, wash and blanch the choy sum, and garnish on a plate.

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The lion's head is extremely fat and tender, the crab roe is fragrant, and the cabbage is crispy and delicious, and it melts in your mouth.

Step 1

Wash the green onion and ginger, mince the minced lettuce heart, and cabbage leaves and set aside.

Step 1

Finely chop the pork into pomegranate rice and put it in a bowl.

Step 1

Add crab powder, green onion, ginger and white pepper, refined salt, cooking wine, and dry starch and stir vigorously.

Step 1

Divide the mixed meat into several portions, put them in the palm of your hand one by one, and turn them back and forth 4 or 5 times with both hands to tie them into smooth regular split meat balls.

Step 1

Pour cooking oil into a hot pan, add meatballs to 7 heat, fry until golden on the outside and cooked on the inside, and set aside.

Step 1

Take a casserole, wipe the bottom of the pot with 10 grams of cooked lard, then drain the cabbage leaves (other vegetable leaves that can be boiled can also be cooked), pour in the broth, and bring to a boil on medium heat.

Step 1

Put in the fried meatballs, add salt, chicken essence, sugar, cooking wine, green onions, ginger boiling, and then simmer for about 40 minutes.

The steps of the crab roe lion's head are as follows: Step 1: The hairy crab is steamed, and the crab meat is removed from the hail, which requires patience and time-consuming.

Step 2: Chop the sandwich meat (fat ratio 3:7) into minced meat.

Step 3: Put the crab meat in the minced meat.

Step 4: Soak green onions, shredded ginger and Sichuan peppercorns in boiling water to make green onion and ginger water.

Step 5: Finely dice the yam with an iron stick (choose the kind of yam with a firm texture).

Step 6: Put the minced yam and eggs into the meat filling, add green onion and ginger water, salt, cooking wine, light soy sauce, oyster sauce, a little sugar, and a tablespoon of starch. Step 7: Stir vigorously in the same direction.

Step 8: Balls are formed. Step 9: Spread the cabbage leaves on the bottom of the casserole to prevent sticking, and place the lion's head on the cabbage.

Step 10: Add enough water at one time.

Step 11: Cover the cabbage on top, simmer on a charcoal stove for a few hours, and season as appropriate.

Step 12: Blanch the green cabbage and put it in a bowl with the lion's head.

<> ingredients: 3 lake crabs, some minced meat, 6 water chestnuts, 1 egg, some Chinese cabbage;

Method 1The lake crab is steamed and the crab meat is removed, see my other recipe for details.

2.Cut the water chestnut into cubes, mix with minced meat and crab powder, add an egg, a number of corn starch, add salt, and mix well with green onion and ginger water.

3.Mix the shell of the crab roe with the water left over from the steamed crab, add water, bottom salt, ginger, boil and turn to medium heat for 5 minutes. Remove from heat and decant the soup.

4.Put the soup in a jar, rub the meatballs into the soup and steam in a large pot for 45 minutes. Then open the can, put in the rape, turn to low heat and simmer for 10 minutes.

Ingredients: 1000 grams of pork belly, 150 grams of crab meat, 15 grams of ginger, 20 grams of ginger slices, 20 grams of ginger rice, 15 grams of Beijing green onion white, 1 chive knot, 5 grams of chives, 4 5 slices of cabbage leaves, 3 eggs, 10 cabbage hearts. 50 grams of rapeseed oil, 11 grams of cooking wine, 6 grams of salt, 1 gram of white pepper, 1 gram of sugar, 6 grams of potato starch.

Steps:1Rest the crab water for a few hours to spit out the dirt;

2.Put the crab in the steamer, add the green onion knots and ginger slices; Wait for the steamer to steam for 20 minutes; Place the steamed crabs on a plate and let cool; Use a toothpick to pick out the crab meat and roe; Change the green onion white knife for later use;

2.Pat 15 grams of ginger loose, chop it a few times with a knife, and put it in a bowl for later use; Add 1 gram of salt to a bowl of green onion and ginger and grab it; Pour in an appropriate amount of water and soak for 30 minutes; Wash the pork belly below; Peel off the skin of the pork belly and cut the peeled pork belly into slices 4 5 mm thick; Then change the knife and cut the meat slice into strips 4 5 mm wide; Then cut the shredded meat into pomegranate seeds or soybean grains;

3.Cut all the meat and put it in a bowl for later use; Put 50 grams of rapeseed oil in the pot; Add 20 grams of ginger rice and stir-fry until fragrant; Put the crab meat and crab roe into the pot, stir-fry well and stir-fry until fragrant to remove the crab oil; Put the fried crab roe into a bowl and let it cool for later use; Beat three egg whites into a bowl and set aside; Next, add 6 grams of cooking wine, 5 grams of salt, 1 gram of white pepper and 1 gram of sugar to the chopped pork belly cubes; Pour the fried crab meat and crab roe into the pork belly cubes; Add 15g of green onion and ginger water to the pork belly cubes; Then the main and auxiliary materials and various seasonings are grabbed and mixed evenly;

4.After stirring slightly, pour the egg whites into a bowl; Continue stirring in one direction for 1 2 minutes to make the meat firm; Then beat for 5 to 6 minutes, and continue to add 6 grams of potato starch to the meat bowl; Then add an equal amount of ginger water and stir well; Pour the cornstarch water into the minced meat and continue stirring in the previous direction; Mix well and beat for another 2 minutes; Fill the meat filling into meat balls and insert 1 large crab roe; Place the lion's head into a casserole filled with boiling water;

5.After all the raw embryos are ready, light the fire and start to stew; Boil the meat skin in another pot and blanch it, and add 5 grams of ginger slices, 5 grams of round green onions, and 5 grams of cooking wine; Remove the blanched skin; Stew together in the lion's head; Then cover the casserole with a few more cabbage leaves; After boiling, keep it slightly boiling and simmer for two and a half hours; Pick off cabbage leaves and pork rinds don't; Blanch the choy sum in a pot of boiling water and remove it; Place the boiled cabbage sum on the lion's head and serve.

Materials:

1000 grams of pork belly, 100 grams of eggplant mushrooms, Ma Shihui hooves, crab roe, eggs, bamboo shoots, salt, monosodium glutamate, chopped green onions, soup, pepper, cooking wine, corn starch.

Method

1. Put the pork belly in the refrigerator and refrigerate, then take it out and cut it into cubes.

2. Wash and cut bamboo shoots, shiitake mushrooms and water chestnuts into cubes, add salt, monosodium glutamate, pepper, chopped green onions, cooking wine, egg liquid and Sonada pork belly and stir evenly to make meat filling.

3. Make the minced meat into meatballs (each weighing about 300 grams) and stuff them all with crab roe.

4. Pour the soup into the pot, bring to a boil, add the meatballs, and boil for 2 hours.

Tips

The ratio of meatballs to fat is 4:6

Materials:

500g of pork with the tip of the rump, 6 small sprigs of rape core, 2 teaspoons of minced green onions 10g, 1 teaspoon of chopped ginger 5g, 2 teaspoons of starch 10g, 2 teaspoons of salt of 10g, 1 teaspoon of chives 5g, cold stock or cold water 500ml, 2 tablespoons of cooking wine 30ml

Method

1. Wash the vegetable cores. Cut the chives into small cubes.

2. Cut the meat on the tip of the front buttocks into small pieces, then chop into minced meat, and add minced green onions and ginger to chop together in the process. Add the starch, cooking wine and salt and stir to combine.

3. Divide the mixed pork filling into 4 equal portions and form large balls in the hands dipped in water.

4. Put the large meatballs in a dark porcelain bowl and slowly pour cold stock (or cold water) into the meatballs. Put a deep bowl in a steamer and steam over high heat for 40 minutes.

5. Take another net cooking pot, cook the vegetable core with boiling water, take out and drain the water, neatly stack it into another deep porcelain plate, and then move the steamed lion's head into this plate, and pour in the broth of the steamed lion's head with a clear silver chain, and sprinkle the surface with minced chives.

Tips

1. When making large meatballs, you can wet your hands first to avoid sticky meat filling.

2. In order to save cooking time, you can make the lion's head smaller and reduce the time of stewing. Ascending and volving.

3. You can also buy ready-made ground meat stuffing directly, but pay attention to the combination of fat and thin, it is best to be seventy percent thin and three percent fat.