"lion heads" with crab meat

1 serving


Peking cabbage leaves and juicy petioles should be cut into 5-6 cm pieces to peel ginger and finely chopped together with leeks. finely chop the crab meat and pork or pass it through a meat grinder. add ginger, leek, water, salt, soy sauce, rice wine and sugar and mix everything until smooth. from this mince make 4 large meatballs. mix corn starch and water, roll meatballs on all sides. Heat the oil in a pan and fry meatballs on all sides until golden brown. take out. stir in the remaining liquid, fry the cabbage leaf petioles for half a minute, then add the leaves and stir fry for another 1 minute. put half of the cabbage leaves in a refractory form, put meatballs on them, cover with the remaining leaves. pour the roasting liquid and 250 ml of broth into the mold. preheat the oven, cover the tin and simmer for 30 minutes at 180 ° c, add the broth, if necessary. put on a heated dish. dilute the stock with diluted corn starch, pour meatballs over them. serve with rice.