Stewed crab meat and lion's head with three delicacies

1

Fat and lean pork, water-dried mushrooms, winter bamboo shoots, shrimp meat, crab leg meat, crab roe, eggs, corn flour, green onions, fresh ginger, rice wine, salt, white pepper powder, chicken powder, sugar, oyster sauce, concentrated chicken juice, rapeseed.

2

Cut the lean meat and fat meat of the pig into pomegranate pulp sized dices, also called pomegranate dices. The pork should be fat and thin, and the fat and lean meat should be cut separately. If you use pork belly, you should also cut it separately.

3

Cut the mushrooms and winter bamboo shoots into dices the size of pomegranate pulp respectively.

4

Cut the shrimp meat into diced pomegranate for later use, and shred the crab meat.

5

Pour fat and lean pork, mushrooms, winter bamboo shoots, chopped green onions and ginger, shrimp meat, crab meat, etc. into a basin and mix well.

6

Add rice wine, oyster sauce, salt, white pepper powder, white sugar, chicken powder, etc. into the mixed fillings and mix well, then add an egg and mix well.

7

Spoon 1 tablespoon of cornflour about 10 grams, pour into the filling, and grasp the filling well with your hands.

8

Then stir vigorously in one direction for backup.

9

Break up the washed rapeseed, blanch it with boiling water until soft, and then spread it into a casserole for the bottom.

10

Pour appropriate amount of water into a stir-fry spoon on fire, pour in the water used to soak mushrooms, add concentrated chicken juice, a little rice wine and white pepper powder into the water, mix well and boil.

11

Roll the beaten meat into four large meatballs by hand, and divide the crab roe into four portions. When rolling the meatballs by hand, wrap the crab roe on the upward side of each meatball, and then place the four large meatballs neatly placed in a casserole padded with rapeseed.

12

Put the prepared soup on the edge of the pan and slowly pour it into the casserole until the soup and meatballs are even.

13

Cover each meatball with a piece of rapeseed leaf to cover the crab roe, and stack up green onion and ginger slices.

14

Cover the lid, bring the casserole to a boil, and then simmer on low heat for two hours.

15

After simmering for two hours, pick up the onions, ginger and vegetable leaves inside, and put four rapeseed hearts into the casserole.

16

Cover the pan and simmer for another five minutes before serving hot.

17

This stewed crab meat and lion head is for four people and can be enjoyed by four to five people.

18

The taste is very delicious, and you can enjoy a large banquet and a small drink.

Characteristics of this dish: beautiful shape, pleasant aroma, plump meatballs, green cabbage heart, soft and rotten meat, delicious soup, fragrant but not greasy, and good taste. Warm tips: 1. Pork should use fresh rib meat that is fat 4 and lean 6 or back up the upper meat. It should not be too refined. If it is too refined, the taste will definitely be old;2. Winter bamboo shoots are very important in the auxiliary materials. In addition to removing part of the greasy food, it can also bring good taste, and it can also make the meat paste less likely to age after being beaten vigorously. 3. Friends who don't like winter bamboo shoots can also use horseshoes to make them, which will taste better. 4. The rough processing of pork is best to cut it one by one. The benefits are in two aspects. First, it ensures that all fascia is cut off and the pork becomes smooth pomegranate grains, which is not easy to apply force and become old when stirring. Second, it is more conducive to the uneven appearance like a lion's head;5. When stirring the filling, stir evenly in one direction, and you don't need to stir too hard;6. When making meatball blanks, you can dip them with wet starch appropriately, but not too much. 7. The heating and ripening tool must be a casserole. Do not use a metal pot because the casserole conducts the most evenly. 8. When the green body is put into the casserole, the water in the pot should not exceed 60 degrees. Do not leave it in a boiling state. The boiling state can easily crush the green body. 9. Put cabbage leaves and rapeseed on the bottom of the casserole to prevent the green body from sticking to the bottom after being put into the pot. After all the green body is put into the pot, cover it with vegetable leaves to keep the crab roe from being washed away during the stewing process.