Crab, yellow lion head
By VicentaLakin
Crab yellow lion head is a classic dish in the traditional dish。
Recipe Recommendations
- pork belly 500 grams
- Steamed hairy crab of 2
- small green vegetables 2 trees
- egg white one
- diced green onion 10 grams
- salt appropriate amount
- Shaoxing wine appropriate amount
- starch appropriate amount
- pepper appropriate amount
- ginger 10 grams
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Crab, yellow lion head
1
Cooking。
2
Five flowers to the skin。
3
Five flowers cut first, then strip, and then cut the grains (the size of the seeds)。
4
Nuts of meat, onions of ginger and egg purified。
5
Salt, pepper powder。
6
Pour a drink。
7
The steamed maggot splits and the crab pliers split with a knife。
8
Crab yellow is taken out for use and crab meat is cut to pieces。
9
(c) Placing starch or wet starch in meat grains so that they are soared that they become big meat rounds。
10
All done。
11
The casserole is filled with fresh water, sauerkraut, the fire is turned into a small fire, the cabbage leaves are set up and then the meat is rounded down。
12
Crab yellow on the top of the big meat round and a little fire for two hours。
13
Crab and yellow lion heads are ripe and vegetables can be burned in soup。Crab, yellow lion head Make Tips
I'd like to use six and four. Make the big meat round evenly and the starch cannot be overloaded. Make sure it's cooked with a little fire. The evaporating crabs are chosen for live crabs。