【Yangzhou】Crab Meat Lion Head

【Yangzhou】Crab Meat Lion Head

Overview

Lion head is a special traditional dish in Jiangsu and belongs to Huaiyang cuisine. As a native of Huai'an, I grew up drinking water from the Huaihe River and lusting after lion heads, and I have always had a soft spot for it. It is a must-have dish during festivals, banquets, and weddings. When I was a kid, I was happiest when I went to a banquet with my elders, because at the end there would be my favorite lion head, which was full of happiness and satisfaction. Most people in Huai'an specialize in braised lion heads. After living in Yangzhou for many years, they gradually became assimilated to the local eating habits and followed the local customs. Now they prefer the braised method. I have tasted some lion head dishes from other cities, but rarely taste the taste of my hometown. Maybe it’s because of my state of mind. The texture of the lion's head is loose but not loose, fat but not greasy, and rich in nutrients. It is delicious braised or stewed. The Crab Meat Lion Head is made of crab meat and minced pork meatballs. It is even more tender and plump. The crab meat tastes delicious and melts in your mouth. Just thinking about it makes people salivate and want to gorge themselves. Yangzhou people also call it chopped meat. There are many ways to chop meat, such as stewing, boiling, frying, etc. I prefer the stew method. Today, let’s make a famous dish from my hometown – crab meat and lion’s head.

Tags

Ingredients

Steps

  1. Two live crabs, steamed.

    【Yangzhou】Crab Meat Lion Head step 1

  2. Remove crab meat and crab roe and set aside.

    【Yangzhou】Crab Meat Lion Head step 2

  3. The fat-to-thin ratio is 3:7 or 4:6, depending on everyone's preference. It is best to use hard rib meat (pork belly). The key to this dish lies in the meat filling and stewing heat.

    【Yangzhou】Crab Meat Lion Head step 3

  4. Cut the fat into pomegranate rice shapes and put it in a container.

    【Yangzhou】Crab Meat Lion Head step 4

  5. Slice the lean meat, shred it, and then cut it into cubes.

    【Yangzhou】Crab Meat Lion Head step 5

  6. Chop onions and ginger into fine pieces.

    【Yangzhou】Crab Meat Lion Head step 6

  7. Stir in the chopped lean meat, turn over and chop a few times, do not chop very finely, just coarse grains are fine. Pay attention to the technique of fine and rough chopping.

    【Yangzhou】Crab Meat Lion Head step 7

  8. Add one egg, cooking wine, water starch, and add sugar and salt according to personal taste.

    【Yangzhou】Crab Meat Lion Head step 8

  9. Use a few chopsticks or your hands to stir vigorously in one direction, add the chopped crab meat and mix well.

    【Yangzhou】Crab Meat Lion Head step 9

  10. At this time, prepare the casserole and put it on the stove. Put the cabbage in the bottom of the pot, pour in the broth and boil the water until it boils slightly and then reduce to low heat. Prepare a small bowl of cornstarch water for dipping your hands when rolling the meatballs.

    【Yangzhou】Crab Meat Lion Head step 10

  11. Divide the mixed meat into several portions, dip your hands in cornstarch water, place each portion in your palms, turn it back and forth with your hands, alternately add meatballs, and roll into smooth surface.

    【Yangzhou】Crab Meat Lion Head step 11

  12. Turn the heat to low and add the rolled meatballs.

    【Yangzhou】Crab Meat Lion Head step 12

  13. Arrange them one by one on the cabbage. The cabbage is for the meatballs to dip into the bottom of the pot.

    【Yangzhou】Crab Meat Lion Head step 13

  14. Roll everything into a round shape. For the amount of meat in the recipe, I made a little over 100 grams each, for a total of 6 pieces.

    【Yangzhou】Crab Meat Lion Head step 14

  15. Place the crab roe on the top of each meatball, and then cover it with cabbage leaves. This is to prevent the crab roe from slipping due to moisture during the stewing process and the top of the meatball from drying out. After boiling, simmer over low heat for 2 hours. Remove the leaves when serving.

    【Yangzhou】Crab Meat Lion Head step 15

  16. After simmering, carefully remove the cabbage, wash and blanch the cabbage, and place it on a plate for garnishing.

    【Yangzhou】Crab Meat Lion Head step 16

  17. The lion's head is extremely plump and tender, the crab meat is fragrant, and the cabbage is crispy and delicious, melting in your mouth.

    【Yangzhou】Crab Meat Lion Head step 17

  18. Unforgettable taste of hometown.

    【Yangzhou】Crab Meat Lion Head step 18

  19. The fragrance lingers on the teeth and cheeks after eating, which is unforgettable for a long time!

    【Yangzhou】Crab Meat Lion Head step 19