Stewed crab roe lion’s head is a famous dish of the Han nationality in Yangzhou, Jiangsu, which belongs to the Huaiyang cuisine.
This dish is made with moderately fat pork and fresh crab roe, and the lion’s head can be stewed, boiled, fried and then braised in a braised position.
Because this dish is added with crab roe, and after a long time of stewing, it tastes soft and glutinous and fragrant, fragrant but not greasy.
The picture comes from the Internet
Ingredients:
- 800 grams of pork ribs (pork belly).
- 125 grams of crab meat
- 1 gram of shrimp roe
- 50 grams of crab roe
- 200 grams of lettuce
- 100 grams of cooking wine
- 100 grams of shallots
- 30 grams of ginger
- Lard (refined) 50 grams
- 15 grams of salt
- 25 grams of starch (broad beans).
Nutritive value:
The pork belly in the stewed crab roe lion’s head is rich in high-quality protein, fat, vitamin B1, phosphorus, iron and other nutrients; Crab roe is rich in protein, trace elements and unsaturated fatty acids.
This dish is not only delicious, but also nutritious and beneficial to human health.
Cooking Preparation:
- Pork is scraped, boneed and skinned. The fat and lean meat are first finely chopped into fine grains, mixed well with wine, salt, green onion and ginger juice, dry starch and crab roe to make 6 large meat balls, stick the remaining crab roe to the meat balls respectively, put them in the soup, and steam them for 50 minutes to make the fat in the meat balls overflow.
- Stir the chopped cabbage hearts in a pan of hot oil until emerald green and remove them. Take a clay pot, place a piece of cooked meat skin (skin facing up) at the bottom of the pot, pour the stir-fried green cabbage heart, then put in the steamed lion’s head and the steamed soup, cover it with green cabbage leaves, cover the pot, boil on the fire, move to low heat and simmer for 20 minutes.
Palate and flavor:
The stewed crab roe lion’s head has a delicious taste, the meat is tender and juicy, and it melts in your mouth, making people have an endless aftertaste.
Crab roe adds a unique seafood flavor, and after being stewed, the meat of the lion’s head becomes more tender, making it a popular delicacy.
Suitable for:
It is edible to the general public; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.
Eating scene:
Stewed crab roe lion’s head is a high-end dish that is suitable for family gatherings and banquets. Not only is it delicious, but it’s also nutritious and suitable for a variety of formal or informal gatherings.