Yangzhou Braised Crab Meat Lion Head
Yangzhou Lion Head with Crab Roe is the crown jewel of Huaiyang cuisine. Made from hand-minced pork and crab roe, these large meatballs are gently simmered until perfectly tender. The texture is as delicate as tofu, with the crab roe providing an explosion of umami flavor. The resulting broth is clear, pure, and intensely savory, making it the ultimate representative of Yangzhou gastronomy.
食材清单
- Pork belly 400 g
- Crab roe 100 g
- Crab paste 50 g
- Water chestnut 4 pcs
- Napa cabbage heart 200 g
- Ginger 15 g
- Green onions 20 g
- Cooking wine 20 ml
- Salt 8 g
- Starch 10 g
- Chicken broth to taste
制作步骤
- Finely chop the pork belly into pomegranate rice-sized particles (do not chop into puree)
- Chop water chestnuts into cubes, set aside crab powder and crab roe
- Add diced water chestnuts, minced ginger and green onions, cooking wine, salt and crab powder to the meat cubes and mix gently.
- Add a small amount of starch to increase stickiness, divide into 4 portions and form into balls.
- Blanch the cabbage hearts and place them on the bottom of the casserole
- Add the lion's head and pour in chicken stock to cover the meatballs
- Bring to a boil, turn to low heat and simmer for 2 hours
- Before serving, add crab roe and season with a little salt.
文化小知识
蟹肉狮子头是扬州最著名的传统名菜，被誉为“淮扬菜之王”。相传隋炀帝巡视扬州时尝过此菜，并以他的名字命名。正宗的扬州狮子头讲究“细粗剁”，肉粒清晰可见，口感软嫩不散。品尝这道菜的最佳时间是每年秋风吹起蟹脂的时候。