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Main Course
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Crab Meat Lion's Head From Shanghai
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Crab Meat Lion's Head From Shanghai
Category:
Main Course
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
227
Rating:
(
3.0
) by
1
users
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
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
Instructions:
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.
Rate this recipe:
1
2
3
4
5
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