crab meat lion head
Crab meat and lion head are one of the classic dishes of Huaiyang cuisine. I heard that it tests the patience of chefs. This time I am hosting a family banquet, so I will also test my patience.
Recipe Recommendations
- pork belly appropriate amount
- hairy crabs appropriate amount
- egg liquid appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for crab meat lion head
1
Chop the pork belly into meat paste.
2
Place the hairy crabs on a steamer and steam them.
3
Pick out the crab meat bit by bit with a toothpick. This process is really tiring. It really tests endurance, but I don't think I have any other advantages, but my endurance seems to be okay, haha! Only a few of the three crabs were picked out.
4
Mix the crab meat and meat paste together, add egg liquid, add salt, cooking wine, and stir vigorously.
5
Put on the pan and steam for 50 minutes. It will steam out beautiful yellow water. Before serving, use the steamed yellow water for another 20 minutes and put some stir-fried greens in it.