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Meatballs With Crab Meat


Meatballs With Crab Meat
1½ pounds minced boneless pork
1 Tablespoon Chinese rice wine
1 Tablespoon soy sauce
½ teaspoon salt
1 teaspoon sugar
2 Tablespoons minced white scallion part
3 slices fresh ginger, minced
1 egg white
1 cup minced crab meat, cartilage removed
3 Tablespoons water chestnut flour or cornstarch
1 Tablespoon vegetable oil
1 cup chicken broth
5 Chinese cabbage leaves, cut in half in their width

1. Mix pork, rice wine, soy sauce, salt, sugar, scallion whites, ginger, and egg white and divide into ten parts.
2. Divide pork into ten parts, flatted each one, pout one tenth of crab meat in each center, then make into ball, meat on outside, crab meat inside it, then roll in flour or cornstarch and set aside for half an hour, then lightly flatten each one not breaking them open.
3. Heat vegetable oil in wok or fry pan, and fry these patties on each side until lightly browned, then add the broth and simmer for half an hour, setting the liquid aside.
4. Line a casserole with half the cabbage leaves, put meat patties on top, and then add reserved liquid on top of them, putting the remaining leaves on top of the patties. Cover the casserole and simmer for fifteen minutes, uncover it and simmer another

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