Braised porkballs with lily buds

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, .

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