Cooking Recipe Crab Meat Lion'S Head From Shanghai
Recipe Ingredients
3 ts
Oil
1 lb
Ground pork
6 oz
Chopped cooked or canned crab meat
2
Eggs
2 ts
Sherry
1 ts
Salt
1 tb
Cornstarch
Black pepper
2
Scallions
4 sl
Minced ginger
1 tb
Light soy sauce
1 lb
Celery or chinese cabbage
1 tb
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.