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	Advertisements

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 balls 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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