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Lion's Head With Crabmeat


Lion's Head With Crabmeat
1 pound belly pork or very fatty fresh pork
1 teaspoon salt
5 Tablespoons Shaoxing wine or dry sherry
1 teaspoon minced ginger root
1 teaspoon minced scallion, only the green part
2 egg whites
dash ground white pepper
1/4 pound crab meat, coarsely minced
10 very small Shanghai cabbage hearts
2 Tablespoons lard or solid shortening
2 Tablespoons water chestnut powder
2 Tablespoon soy sauce
2 Tablespoon cornstarch mixed with three tablespoons cold water
1. Mince the meat very finely, but do not grind. Then mix well with the salt and one tablespoon wine; then add ginger root, scallion, egg whites, water chestnut powder, and ground pepper. Then add crab meat and mix again. Next shape the mixture into six large balls and set aside.
2. Heat one tablespoon of the lard and stir-fry the cabbage hearts for one minute, drain and set aside.
3. Heat the other tablespoon of lard and put it in a casserole. Put cabbage hearts in, and as you pick up meat/crab meat balls, roll them in the water chestnut powder and put themon top of the cabbage. Add the rest of the wine and the soy sauce and simmer half an hour.
4. Thicken with cornstarch and water and serve.

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