crab meat lion's head
| Measure | Ingredient |
|---|---|
| 3 teaspoons | Oil |
| 1 pounds | Ground pork |
| 6 ounces | Chopped cooked or canned crab meat |
| 2 | Eggs |
| 2 teaspoons | Sherry |
| 1 teaspoon | Salt |
| 1 tablespoon | Cornstarch |
| Black pepper | |
| 2 | Scallions |
| 4 slices | Minced ginger |
| 1 tablespoon | Light soy sauce |
| 1 pounds | Celery or chinese cabbage |
| 1 tablespoon | Cornstarch mixed with 3 tb. water |
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.
Similar recipes
- Braised lion's head
- Braised lion's head in a sandy pot
- Braised lion`s head in a sandy pot
- Chinese: crab meat lion's head - shanghai
- Crab meat lion's head - shanghai
- Crab meat lion's head from shanghai
- Danny kaye's lion's head
- Hilton head pie
- Lion cake
- Lion house chili
- Lion's head
- Lion's head meatballs
- Lion's head meatballs in claypot
- Lion's head pork
- Red lion inn lemon bread
- Red lion inn pumpkin bread
- Roasted lamb's head
- Simmered lion's head
- Stuffed heads
- The belgian lion's white bean soup
Random recipe of the day
Individual chocolate cheesecakes
Follow us
