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\”This is a classic Huaiyang cuisine, the finished product is light and delicious , Wanjuan Juanxiu, like a woman in Jiangnan Water Village
Huaiyang cuisine is one of the four major cuisines, and the main trunk of the eight major cuisines. \”Huaiyang cuisine is fine and the taste is suitable for many people, so stewed lion heads are also a national feast dish\”ingredients details
1 teaspoon
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- Salted fresh flavor
- Stewing process
- A few hours of time
ordinary difficulty
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] Step of the practice of crab powder lion head -
1 Soak the ginger slices and onion sections with water and green onion and ginger water
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2 Pork chopped into small particles, add salt, cooking wine, pepper, sugar, oil, egg white Taste
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3 Put the onion ginger water into the meat filling, finally put a little starch, stir in one direction in one direction Upper Jin
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4 Make the crab in the pan, Disassembled crab meat and crab flour
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Pour a little oil, add a teaspoon of cooking wine to stir -fry the crab powder, The taste is more fragrant, but also fishy - 6
Pour the crab powder into the meat filling, leave a little embellishment [123 ]
- Stir well, dip the water in your hand, make the meat filling into a ball, slightly larger
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] - Take a clean casserole, put the washed vegetables in the pot
[[] 123] - 将做好的丸子放进沙锅中
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Finally stamped with vegetable leaves
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10[ 123] embellishment of crab powder
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Put chicken soup or stick bone soup, cover it with high heat and boil, turn to low heat for 2 hours, see if the soup needs to be seasoned
[ [ [ [ 123] Tips 1. The meat does not need to be chopped too thin 2. , Too thin, I think the taste will be Chai 3. Add chicken soup stewed balls to taste better, you can also use water
