Stewed crab meat and lion head(jia yan si fang cai qing dun san xian xie fen shi zi tou )

Stewed crab meat and lion head

Introduction:

"There is a private dish" stewed three fresh crab meat and lion head "which is very popular among visitors. My friends all feel that it tastes wonderful. I'd like to introduce it to my online friends. Lion head is one of the famous dishes in Yangzhou. Lion head is big illegal meat in Yangzhou dialect, and big meatballs or Sixi meatballs in northern dialect. It is to chop pork ribs into pomegranate granules and make them into meatballs. After stewing, the fat on the surface of the meatballs is generally dissolved, but not all of them are dissolved. The lean meat is relatively convex, giving people a rough feeling. Because the meatballs are large and rough, they are called "Lion head". There are three cooking methods of Yangzhou lion head: stewing, steaming and braised in brown sauce. There are many derivatives, such as stewed crab lion head, clam lion head, chicken lion head, green vegetables lion head and sprout lion head. They are all delicious food with unique flavor. Today's crab meat and lion's head is a dish that I made for my family at a Spring Festival dinner several years ago, based on the practice of crab meat and lion's head, supplemented by three fresh vegetables. At that time, this dish was very popular with the family, so it was specially used as an alternative way to keep private dishes. Its taste was more delicious than the authentic stewed crab meat and lion's head. Generally, it was not an important festival, and I seldom made it. "

Production steps:

Step 1: lean and fat pork, mushrooms, bamboo shoots, green shrimp, crab leg meat, crab roe, eggs, raw meal, scallion, fresh ginger, yellow rice wine, salt, white pepper, chicken powder, sugar, oyster sauce, concentrated chicken juice, rape.

Step 2: cut the lean and fat pork into pomegranate sized dices, also known as pomegranate dices. The pork should be fat four and lean six, and the fat and lean pork should be cut separately. If you use streaky pork, you should also cut them separately.

Step 3: cut the mushrooms and bamboo shoots into small pieces of pomegranate pulp.

Step 4: cut the shrimp into diced pomegranate for use, and tear up the crab meat.

Step 5: pour lean and fat pork, mushrooms, winter bamboo shoots, chopped green onion and ginger, shrimp and crab meat into the basin and mix well.

Step 6: add yellow rice wine, oyster sauce, salt, white pepper, sugar and chicken powder to the mixture, and then add an egg to mix well.

Step 7: spoon about 10 grams of raw powder into the stuffing, grasp the stuffing well by hand.

Step 8: then stir in one direction.

Step 9: break off the washed rape, blanch it with boiling water until soft, and then spread it into a casserole.

Step 10: stir fry the spoon on the fire, add some water, pour in the water to soak the mushrooms, then add concentrated chicken juice, a little yellow rice wine and white pepper into the water, mix well and bring to a boil.

Step 11: turn the minced meat into four large meatballs by hand, divide the crab roe into four parts, wrap the crab roe on the upward side of each meatball when making the meatballs by hand, and then stack the four large meatballs neatly in the casserole padded with rape.

Step 12: put the prepared soup close to the edge of the pot with a spoon and slowly pour it into the casserole, then the soup and meatballs can be equal.

Step 13: cover each meatball with a rape leaf to cover the crab roe, and stack the scallion and ginger slices.

Step 14: cover the pot, bring the casserole to a boil and simmer for two hours.

Step 15: after simmering for two hours, remove the scallion, ginger and vegetable leaves, and put four rape hearts in the casserole.

Step 16: cover the pan well, and keep it stuffy for another five minutes to serve while it's hot.

Step 17: This stewed crab meat lion head is for four people, which can be enjoyed by four to five people.

Step 18: the taste is delicious. You can have a big dinner or a drink.

Materials required:

Lean and fat pork: 350g

Shuifa mushroom: 40g

Winter bamboo shoots: 100g

Shrimp meat: 100g

Crab leg meat: 25g

Crab roe: 50g

Egg: 1

Raw powder: 10g

Rape: 150g

Scallion: 50g

Yellow rice wine: 20g

Fresh ginger: 20g

Salt: 5g

White pepper: 1g

Chicken powder: 2G

Sugar: 5g

Chicken juice concentrate: 20g

Oyster sauce: 15g

Note: this dish features beautiful appearance, pleasant aroma, plump meatballs, green vegetable heart, soft and rotten meat, delicious soup, fragrant but not greasy, good taste. Warm tips: 1. Pork should choose fresh rib meat with fat, 4 thin and 6 thin, not too refined, and the taste will be old if it is too refined; 2. Winter bamboo shoots are very important in accessories, which can not only remove part of the greasy and bring good taste, but also make the meat not easy to get old after stirring. 3. Friends who don't like winter bamboo shoots can also use horseshoe to make them, which will taste better. 4. It's better to cut the pork one by one. The advantages are as follows: first, all the fascia should be cut off, and the pork will become smooth pomegranate granules. It's not easy to get strong and old when mixing; second, it's more conducive to the uneven appearance like a lion's head; fifth, when mixing the stuffing, it can be evenly mixed in one direction, and it doesn't need to stir too hard; sixth, it can be used when making the meat ball Wet starch should be dipped properly, but not too much. 7. Heating mature tools must be casserole, do not use metal pot, because casserole heat conduction is the most uniform. 8. When the green body is put into the casserole, the water in the casserole should not exceed 60 degrees. Do not be in boiling state. It is easy to break the green body in boiling state. 9. The bottom of the casserole is padded with cabbage leaves and rape to prevent the green bodies from sticking to the bottom after they are put into the casserole. After all the green bodies are put down, they should also be covered with cabbage leaves to keep the crab roe from being washed out during the stewing process.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Yan Si Fang Cai Qing Dun San Xian Xie Fen Shi Zi Tou