Crab Meat Lions Head Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tsp: Oil,
1 lbs: Ground pork,
6 ounce: Chopped cooked or canned crab meat,
2: Eggs,
2 tsp: Sherry,
1 tsp: Salt,
1 tbsp: Cornstarch,
Black pepper,
2: Scallions,
4 slice: Minced ginger,
1 tbsp: Light soy sauce,
1 lbs: Celery or chinese cabbage,
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp