Crab meat lion's head
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.