🫙 From the Spice Rack
Chinese: Crab Meat Lion's Head - Shanghai
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
chinesemaineasy
Ingredients8 items
Ingredients
- 3tsp oil
- 1lbground pork
- 6ozchopped cooked or canned
- 2tsp sherry
- 1tsp salt
- 1tbsp cornstarch
- 4sl minced ginger
- 1tbsp light soy sauce
Directions
- 1
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
- 2
water Cut celery/or chinese cabbage into 2-inch segments
- 3
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs
- 4
Heat oil then fry meat mals until brown, approximately 8 minutes
- 5
Add broth and cover
- 6
Simmer for 15 minutes
- 7
Add celery or Chinese cabbage
- 8
When cabbage is done but crisp, add water cornstarch mixture to thicken.