Crab and yellow lion head
By VicentaLakin
Crab yellow lion heads are one of the classic foods in traditional foods。
Recipe Recommendations
- pork belly 500 grams
- hairy crabs 2 only
- egg white one
- cooking wine 10 grams
- salt appropriate amount
- green vegetables 2 trees
- diced green onion 10 grams
- ginger 10 grams
- pepper 3 grams
- starch appropriate amount
- salty and fresh
- stewed
- several hours
- senior
Steps for Crab and yellow lion head
1
Cooking。
2
Five flowers to the skin。
3
Five flowers cut first and then strip。
4
Then cut the grains。
5
Nuts of meat, onions of ginger and egg purified。
6
Salt, pepper powder。
7
Pour a drink。
8
The steamed maggot splits and the crab pliers split with a knife。
9
Crab yellow is taken out for use and crab meat is cut to pieces。
10
(c) Placing starch or wet starch in meat grains so that they are soared that they become big meat rounds。
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。
13
Two hours after the burn。
14
Crab yellow lion heads mature。Crab and 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。