crab meat lion's head - shanghai
| 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 balls 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.
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