Clean pork ribs (70% fat, 30% lean) 600g Crab roe 50g
Crab meat 125g Chinese cabbage heart 250g
Pork soup 300g Wine 100g
Refined salt 10g Green onion and ginger juice 100g
Dry starch 25g Pork oil 50g
How to make stewed crab meat and lion head Illustration of how to make braised crab meat and lion head 1

Step 1

Finely chop the pork into pomegranate rice shapes, put it into a bowl, add onion ginger juice, crab meat, refined salt, Shaoxing wine, and dry starch and stir well. Wash the green cabbage heart, cut the head into cross patterns with a knife, and cut off the tips of the leaves. Illustration of how to make stewed crab meat and lion head 2

Step 2

Heat the pot over high heat, ladle in cooked lard, add green cabbage hearts and stir-fry until green, add salt and pork soup, bring to a boil and remove from heat, set aside Illustration of how to make braised crab meat lion head 3

Step 3

Take a small bowl, wipe the bottom of the bowl with cooked lard (10g), divide the mixed meat into several portions, place each portion in the palm of your hand, flip the meatballs back and forth 4-5 times with both hands, and place them one by one on the small bowl. In a bowl, put crab roe on each meatball Illustration of braised crab meat lion head 4

Step 4

Place the small bowl into the steamer and steam at 100 degrees for 15-20 minutes Illustration of how to make braised crab meat lion head 5

Step 5

Pour the vegetable broth into a bowl Cooking tips for braised crab meat and lion head