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Chinese: Crab Meat Lion's Head - Shanghaimain dish, meats, ethnic, chinese 3 teaspoon oil 1 lb ground pork 6 oz chopped cooked or canned crab meat 2 eggs 2 teaspoon sherry 1 teaspoon salt 1 tablespoon cornstarch 1 black pepper 2 scallions 4 slice minced ginger 1 tablespoon light soy sauce 1 lb celery or chinese cabbage 1 tablespoon cornstarch mixed with 3 tb. water 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.
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