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Chinese Crab Meat Lion s Head Shanghai

Ingredients
 

3 tsp oil
1 lb ground pork
6 oz chopped cooked or canned crab meat
2 eggs
2 tsp sherry
1 tsp salt
1 tbsp cornstarch
1 black pepper
2 scallions
4 slice minced ginger
1 tbsp light soy sauce
1 lb celery or chinese cabbage
1 tbsp cornstarch mixed with 3 tb. water




 
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Preparation
 
Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper,
scallion, ginger and soy sauce into 5 large meatballs. Heat oil then
fry meat mals until brown, approximately 8 minutes. Add broth and
cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When
cabbage is done but crisp, add water cornstarch mixture to thicken.

 

 
Servings: 1

 

 

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