Crab Plum Head
By VicentaLakin
It's a classic, well-cooked, purified, purified, like the women of Gangnam, who are one of the four main dishes and are the main masters of the eight dishes, and it's called the "national cuisine" in Luen, which is very good and tasteful, so the lion head is also a national cuisine
Recipe Recommendations
- pork 300 grams
- crab of 4
- onion a little
- Jiang appropriate amount
- green vegetables a little
- broth a little
- starch 2 teaspoons
- salt 1 teaspoon
- cooking wine 2 teaspoons
- pepper a little
- sugar a little
- oil a little
- egg white one
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Crab Plum Head
1
Put out the ginger chips and onions
2
Pork chops into small granules, salt, wine, pepper powder, sugar, oil, egg-cleaning
3
Put a few onions in the meat, and then put a little starch in one direction
4
Scratch crabs in the pot and tear out crab meat and powder
5
Just a little oil and a spoonful of wine to fry the crab. It tastes better
6
Put the crab powder in the meat and leave a little bit of it to be decorated
7
It's evenly mixed, it's watery, it's a little bigger
8
Get a clean sandpot. Put clean leaves in the pot
9
Put the good ones in the sandpot
10
Put on some crab powder
11
Finally, the leaves are covered
12
Put it in chicken soup or bone soup, cover it up and boil it open, turn it around for two hours, see if the soup needs a sauceCrab Plum Head Make Tips
1. The meat filling does not need to be minced too finely.
2. The fat-to-lean ratio of the meat is up to your preference (I use 4:6); if it is too lean, I think the texture will be dry.
3. Adding chicken broth to stew the meatballs tastes better; if you don't have any, you can also use plain water.