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清炖蟹粉狮子头 Qīngdùn Xièfěn Shīzitóu

清汤里卧着颤巍巍的大肉圆，蟹粉鲜甜混着肉香，入口即化

苏菜（淮扬） · 2.5小时（含慢炖） · 4人份 · 较难 · 咸鲜

清炖蟹粉狮子头（苏菜（淮扬））成品图

用料

做法

  1. 猪肉先切片再切丝，最后切成石榴籽大小的丁，粗粗斩几下保留颗粒感，切忌剁成泥。
  2. 肉丁加蛋清、盐、白胡椒粉、葱姜水，顺一个方向搅打上劲，分次加水至肉馅黏稠发亮，拌入马蹄末。
  3. 取一半肉馅拌入蟹粉，加少许猪板油与姜末提香，做成蟹粉馅心。
  4. 双手蘸水，取肉馅在掌心压成窝包入蟹粉馅，来回轻摔成光滑大肉圆，共做4个，顶部可嵌蟹黄。
  5. 砂锅垫菜叶，放入肉圆，注入高汤至没过肉圆三分之二，大火烧开转最小火（约90℃）加盖慢炖1.5至2小时，中途撇去浮油。
  6. 起锅前下青菜心煮软，加盐调味，连汤带圆装盆撒葱花即可。
小贴士
  • 细切粗斩是魂：肉要呈颗粒状，用绞肉机打泥就丢了狮子头松软带层次的口感。
  • 全程微火保持将沸未沸，火大肉圆易散、汤易浑；炖足时间才入口即化。
  • 肥瘦比例传统多用肥七瘦三（夏季肥六瘦四），嫌腻可略减肥肉，但太瘦会柴（传统多肥七瘦三，可按口味调整）。
这道菜的故事清炖蟹粉狮子头是淮扬菜头牌，扬州人俗称斩肉，相传隋唐名葵花斩肉、唐后改狮子头，明清列入扬州三头宴，讲究细切粗斩、小火慢炖，是江南人秋天最郑重的一份敬意。
标签：狮子头蟹粉猪肉清炖宴客菜
English version

Stewed Crab Roe Lion's Head Meatballs

Tender pork meatballs with crab roe simmered in clear broth, melting in the mouth

2.5 hours · 4 · Hard · Savory

Ingredients

Steps

  1. Cut pork into small dice the size of pomegranate seeds, chop coarsely a few times to keep texture, never mince to a paste.
  2. Mix pork with egg white, salt, pepper and scallion-ginger water; stir in one direction until sticky and glossy, then fold in minced water chestnuts.
  3. Blend half the pork with crab roe, a little lard and ginger to make the crab filling.
  4. Wet your hands, press pork into a cup, wrap in the crab filling, toss gently between palms into a smooth large ball; make 4, topping with roe.
  5. Line a clay pot with greens, add meatballs, pour in broth to cover two thirds, bring to a boil then simmer at lowest heat (about 90C) covered for 1.5 to 2 hours, skimming fat.
  6. Add bok choy near the end, season with salt, serve in the broth with scallions.
Tips
  • Coarse-cut and light-chop is the soul; mincing to paste loses the layered, fluffy bite.
  • Keep the water just below a simmer so the balls stay whole and the broth clear; long slow heat makes them melt.
  • Fat-lean ratio traditionally runs 70-30 (60-40 in summer); reduce fat if you like, but too lean turns dry. (Traditionally 70% fat, adjust to taste.)
BackgroundThe clear-stewed crab roe lion's head is the flagship of Huaiyang cuisine, known in Yangzhou as zhan rou. Said to originate as kuihua zhan rou in the Sui-Tang era, it became a centerpiece of the three-head banquet, prized for hand-cut texture and gentle simmering.
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