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| Home -> [Braised, Meats, Pork] -> [Braised lion's head in a sandy pot Recipe] |
Braised lion's head in a sandy pot
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Braised, Meats, Pork |
Rating: |
no rating. |
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Ingredients:
| 1
| lbs | Pork butt, ground | | | -or chopped | | 1/4
| cup | Water chestnuts, minced | | 1
| tsp | Ginger root, minced | | 2
| | Green onions, minced | | 1/2
| cup | Cooked rice, minced | | 1
| tbsp | Dark soy | | 1/2
| tsp | Sesame oil | | 2
| tbsp | Water | | 3
| cup | Chinese mustard cabbage | | | -shredded | | 4
| cup | Stock (or water) | | 1/2
| tsp | Salt, to taste | | 1/4
| tsp | Sugar | | 6
| tbsp | Peanut oil |
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Procedures:
| 1 | Preparation: in bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water. | | 2 | Allow mixture to marry for 30 minutes. | | 3 | Form into firm balls, one for each serving, each the size of a tennis ball (about 3 ? across). | | 4 | Braising: heat wok or skillet to hot; add oil. | | 5 | When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. | | 6 | Fry meatballs until a brown crust has formed. | | 7 | They must be well crusted in order to retain their shape while stewing. | | 8 | Cooking in sandy pot: line sandy pot with shredded chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar. | | 9 | Add meatballs, then add cool or cold stock. | | 10 | Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours. | | 11 | Correct seasoning if necessary. | | 12 | Serve. serves |
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