Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Dried lily buds |
| 1 pounds | Porkballs |
| 2½ tablespoon | Oil |
| 1 tablespoon | Soy sauce |
| ½ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 2 cups | Water |
1. Soak lily buds.
2. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried Porkballs (see recipe). Heat oil and brown quickly on all sides.
3. Arrange soaked lily buds at the bottom of a heavy pan; top with porkballs.
4. Combine soy sauce, salt, sugar and water and add to pan. Bring to a boil, then simmer, covered, until done (about 15 minutes). Serve with porkballs arranged over lily buds.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .