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| Home -> [Asian, Chinese, Ethnic, Pork] -> [Lion's head meatballs in claypot Recipe] |
Lion's head meatballs in claypot
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Chinese, Ethnic, Pork |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Minced pork | | 2
| slice | White bread, without crust | | | -and soaked in 1 cup water | | 1/2
| lbs | Tienstin cabbage, cut into | | | -2 sections | | 4
| each | Stalks spring onion | | 4
| each | Dried black mushrooms | | | -soaked in water to soften | | 2
| slice | Root ginger | | 1/3
| oz | Vermicelli or glass noodles | | | -soaked in water to soften | | 1
| tbsp | Dried shrimps | | | -soaked in water | | 1
| small | Plate of cornstarch to coat | | | The meatballs for frying | | | SEASONING | | 2
| tbsp | Light soy sauce | | 1/2
| tbsp | Cornstarch | | 1
| tsp | Sugar | | 1
| tsp | Ginger juice | | 1/2
| tsp | Sesame oil | | | Salt and pepper to taste | | 1
| tbsp | Oil | | | SAUCE | | 3
| cup | Chicken stock | | 3
| tbsp | Cornstarch, mixed with the | | | -chicken stock | | 1
| tbsp | Dark soy sauce |
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Procedures:
| 1 | Squeeze the bread dry and mix well into the minced meat with the seasoning. | | 2 | Divide the mixture into four to make four meat balls. | | 3 | Roll them in the plate of cornstarch and deep fry in hot oil. | | 4 | Set aside. | | 5 | Heat 2 tbsps oil in claypot and brown the ginger slices and spring onions. | | 6 | Add the shrimps, cabbage and mushrooms. | | 7 | Pour in the ingredients for the sauce and bring it to the boil. | | 8 | Add the meatballs and vermicelli and cook on low heat for 15 mins. | | 9 | Adjust seasoning |
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