Lion's Head Meatballs with Crab Roe
The recipe for this Lion's Head Meatballs with Crab Roe is actually not difficult, the key is to choose the right ingredients. The ground meat should be fresh, and the crab roe should be flavorful. Only then will the taste be truly amazing.
What is Lion's Head Meatballs with Crab Roe?
Lion's Head Meatballs with Crab Roe is a classic dish in Su cuisine, mainly made with pork and crab meat to form meatballs. Its characteristic is that the meatballs are large and round, resembling a "lion's head," which is how it got its name.
The meatballs contain crab meat and crab roe, and after being stewed, they have a delicious taste with rich chicken stock. The texture is tender and smooth, with the fragrance of crab meat.
This dish has a very rich texture, with the savory pork and the fresh crab meat, and the stewed chicken stock is especially fragrant.
Usually, this dish is eaten during festivals and celebrations, symbolizing good luck and wealth.
Recipe Tips Before Starting
Pork Fat Ratio: The ideal ratio is 70% lean meat and 30% fat, or 80% lean meat and 20% fat. If the ratio is too lean, the meatballs will become dry and the texture will not be tender and smooth.
Mixing Evenly When Marinating: After adding salt, pepper, cooking wine, and onion-ginger juice, mix well by hand to ensure the seasoning is evenly distributed, so the meat filling will be more flavorful.
Adding Cornstarch Water: After adding cornstarch water, knead the mixture until it becomes sticky. This will ensure the meat filling binds together into meatballs and doesn't fall apart easily.
Size When Forming Meatballs: Form the meatballs into 5 cm in size to ensure they are even and will cook uniformly during stewing.
Stewing Time: Stewing on low heat for 2 hours is crucial. It allows the meatballs to fully absorb the chicken stock, making the meat tender and the flavor richer.
Divide Into 6 or 8 Meatballs: Dividing into 6 or 8 meatballs is considered more auspicious. 6 represents smoothness, and 8 represents good luck, which can bring good fortune while cooking.
INGREDIENTS
Main Ingredients
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·600g pork belly (chopped into coarse pieces)
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·50g crab meat (can be substituted with crab roe)
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·200g lettuce (cut into strips)
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·Chicken stock (enough for half pot)
Additional Ingredients
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·A little crab roe (for sprinkling on top of the meatballs)
Seasonings
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·5g salt
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·3g pepper
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·55ml cooking wine
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·40ml onion-ginger juice
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·20ml cornstarch water
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·5g dried shrimp
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·10g pork lard
COOKING STEP
Step 1
Chop 600g pork belly into coarse pieces.
Step 2
Add 5g salt, sprinkle 3g pepper, pour in 25ml cooking wine and 25ml onion-ginger juice, and mix well by hand.
Step 3
Pour in 20ml cornstarch water and knead until sticky.
Step 4
Cut 200g lettuce into strips.
Step 5
Prepare the pork mixture, add 50g crab meat, and mix well.
Step 6
Take a portion and form meatballs with a diameter of 5 cm, sprinkling a little crab roe on top.
Step 7
In a clay pot, pour in a small amount of chicken stock and add the prepared lettuce.
Step 8
Pour in 30ml cooking wine, 15ml onion-ginger juice, 5g salt, 5g dried shrimp, 10g pork lard, and a little pepper.
Step 9
Add the meatballs and two pieces of lettuce, cover the pot, and bring to a boil over high heat.
Step 10
Simmer on low heat for 2 hours, then serve.
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What to Pair It With
Lion's Head Meatballs is a delicate main dish, usually served with other delicious dishes and steamed rice. Here is an authentic Chinese pairing example:
Stir-fried Vegetables: Such as stir-fried spinach, water spinach, or romaine lettuce. The refreshing vegetables balance the richness of the crab roe lion’s head.
Rice: A bowl of soft white rice is perfect. The rice grains can absorb the broth, making it especially satisfying.
Hot and Sour Soup: The sourness and spiciness of hot and sour soup contrast with the rich flavor of the crab roe lion’s head, making the taste more complex.
Clear Soup Noodles: A simple bowl of clear soup noodles is also good. The light broth can highlight the flavor of the crab roe lion’s head.
Cold Dishes: Such as cold cucumber or cold wood ear mushrooms. The refreshing taste can help cut through the richness and make the whole meal more layered.
Recipe Variations
Add Seafood: You can add shrimp, clams, or other seafood to the meatballs to bring more freshness and enhance the texture. Stewing the seafood together with the crab meat will make the flavor richer.
Add Shiitake Mushrooms: If you like the taste of shiitake mushrooms, you can add some chopped shiitake mushrooms to the meat filling. The mushrooms add a fresh aroma and make the texture richer.
Spicy Version: If you like spicy food, you can add some dried chili peppers or chili sauce while stewing, giving the lion's head a bit of heat and adding depth to the flavor.
Stew Version: Make the crab roe lion’s head into a soup base, add more vegetables, and create a hearty seafood soup. The broth is clear and delicious, and stewing the meatballs with the vegetables makes the flavor even more fresh.
How to Prepare in Advance
Prepare the Meat Filling in Advance: You can chop the pork belly, add the seasonings, mix well, and then put it in the fridge to marinate overnight for better flavor.
Form the Meatballs in Advance: You can form the meatballs in advance, sprinkle crab roe on top, wrap them in plastic wrap, and store them in the fridge. When ready to cook, just place them directly into the pot.
Prepare the chicken stock in Advance: The chicken stock can be prepared in advance, stored in the fridge, and then reheated when it’s time to stew.
FAQs:
If you don’t like crab meat, you can try using other seafood meats, like shrimp, but the unique taste of crab roe may not be as pronounced.
Just make sure to choose natural, additive-free chicken stock, and it will taste great.
REVIEWS
