CHINESE: CRAB MEAT LION’S HEAD - SHANGHAI

24.09.2008 | Author: Cook | Posted in Pork
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CHINESE: CRAB MEAT LION’S HEAD - SHANGHAI


Servings: 1
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
    •

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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