The Legend of the New World Between Me and Her

Homemade recipe for crab meat and lion head 1. Preparation materials: 800g pork belly, crab meat (125g), shrimp roe (1g), crab roe (50g), lettuce (200g). 2. Seasoning: cooking wine (100g) green onion (100g) ginger (30g) lard (refined) (50g) salt (15g) Starch (broad beans) (25 grams) 3. Chop the pork into pomegranate rice shapes; 4. Put it in a bowl, add onion, ginger juice, crab meat, shrimp, salt, cooking wine, and starch and stir well; 5. Wash the green cabbage hearts, add oil and put them into a casserole, add broth and bring to a boil; 6. Shape the mixed meat into meatballs, place them on top of the cabbage hearts, add crab roe, cover with cabbage leaves, cover and simmer over low heat for 2 hours. 7. Crab Meat Lion Head has a soft texture, is fat but not greasy, and is rich in nutrients. Braised in braised or steamed, it is a popular dish. The main ingredients are crab meat and meatballs made from finely chopped pork. There are many ways to make it, including stewing it, boiling it in water, frying it first and then braised it, frying it first and then stewing it with other foods, and steaming it with glutinous rice. The so-called lion head refers to the shape of the dish - large and round, exaggeratedly like a lion's head. Homemade fish cake recipe 1. Ingredients: 500 grams of pig fat, 500 grams of grass carp, 250 grams of mung bean starch, 20 grams of ginger, 20 grams of green onions, and 1 egg. 2. 20 Grams of burnt powder, 20 grams of chopped green onion, 500 grams of pork fat and diced, find 500 grams of fish and cut it into sections, separate the egg white and egg yolk from one egg, put the fish into the wall breaking machine, pour in the pork fat, minced ginger, chopped green onion, egg white, and beat until pureed. 3. Pour into a bowl. 4. Pour in 5 grams of pepper, 5 grams of chicken powder, and 5 grams of salt, stir evenly, marinate for 30 minutes, add 250 grams of mung bean starch, and stir evenly. 5. Brush the container with oil, pour in the minced meat and egg yolk, shake well, put it in a pot with water, steam over high heat for 30 minutes, unmold and slice. 6. Chop the pork into a fatter paste and add more fish, so that the meatloaf will be white and very delicate. The meat must be patted tight. If it is frozen meat, it must be completely defrosted and the moisture must be controlled. If the meat is still very thin, you can add an appropriate amount of cornstarch. 7. When you eat fish, you don't see the fish. The fish contains the taste of meat, and the meat contains the aroma of fish. It is fragrant and tender, but the smell is praised by others.