Braised porkballs with lily buds
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .