Crab roe lion head

1. Prepare ingredients.

2. Peel the pork belly.

3. Cut the pork belly into slices first, then into strips, and finally into granules (the size of pomegranate seeds).

4. Put the minced meat into a bowl, add chopped scallions and ginger, and pour in egg white.

5. Add salt and pepper powder.

6. Pour in Shaoxing wine.

7. Steam the hairy crabs and spread them apart with a knife.

8. Take out the crab roe and set it aside. Chop the crab meat and put it into the meatballs.

9. Put starch or wet starch in the meat granules and mix them well and vigorously to form a big meat ball.

10. Make all the Rice-meat dumplings (pour the meatballs with both hands before putting them into the pot to make them better in shape).

11. Add clean water and Shaoxing wine in the casserole, turn it into a small fire with a large fire, put cabbage leaves, and then put the meat balls into the casserole.

12. Insert crab roe on the top of the big meatball, boil it and cover it with low heat for 2 hours.

13. Crab roe and lion's head are ripe, and vegetables can be blanched in soup until cooked.