Crab roe lion's head is a traditional dish originating from Yangzhou, Zhenjiang and other regions in Jiangsu Province, China, and belongs to the Huaiyang cuisine. This dish is made with pork rib and crab meat as the main ingredients, and its unique taste and rich nutritional value make it a popular delicacy.
When making crab roe lion head, the main ingredients to be prepared first include pork rib meat (pork belly), crab meat, crab roe, green cabbage heart, etc. Among them, the pork ribs should be cut into pomegranate rice, and then added green onions, ginger juice, crab meat, shrimp, salt, cooking wine, starch and other seasonings and stirred evenly until it is strong. Crab roe is used to decorate the top of the meatballs to add color and texture to the dish.
The cabbage heart is generally stacked into the bottom of the casserole after oil, and then the stirred meat filling is squeezed into meatballs, placed on the cabbage heart, put the crab roe on the top, and finally cover it with the green cabbage leaves, and simmer in the pot. This dish is also very particular about the heat and method of cooking, and it is usually simmered for more than 1 hour over a slight heat to ensure that the meat is fluffy and delicious.
The crab roe lion's head is characterized by a fluffy taste, fat but not greasy, and rich in nutrients. Its stewed way can better reflect the original taste of the ingredients, and at the same time, it also has the effect of refreshing heat, clearing the liver and gallbladder, and nourishing the stomach, which is a very healthy food.
Not only is the crab roe lion's head delicious, but it's also relatively easy to make, as long as you have the relevant ingredients, you can make this traditional dish at home. Especially in the season when crabs are on the market, making crab roe lion head is even more appropriate and delicious.