Lion's head meatballs in claypot

Yield: 1 Servings

Measure Ingredient
1 pounds Minced pork
2 slices White bread; without crust and soaked in 1 cup water
½ pounds Tienstin cabbage; cut into 2 sections
4 eaches Stalks spring onion
4 eaches Dried black mushrooms; soaked in water to soften
2 slices Root ginger
⅓ ounce Vermicelli or glass noodles; soaked in water to soften
1 tablespoon Dried shrimps; soaked in water
1 small Plate of cornstarch to coat
\N \N The meatballs for frying
2 tablespoons Light soy sauce
½ tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Ginger juice
½ teaspoon Sesame oil
\N \N Salt and pepper to taste
1 tablespoon Oil
3 cups Chicken stock
3 tablespoons Cornstarch; mixed with the chicken stock
1 tablespoon Dark soy sauce



Squeeze the bread dry and mix well into the minced meat with the seasoning. Divide the mixture into four to make four meat balls. Roll them in the plate of cornstarch and deep fry in hot oil. Set aside.

Heat 2 tbsps oil in claypot and brown the ginger slices and spring onions. Add the shrimps, cabbage and mushrooms. Pour in the ingredients for the sauce and bring it to the boil. Add the meatballs and vermicelli and cook on low heat for 15 mins. Adjust seasoning.

From : Sherree Johansson 1:102/125⅘ 08 Mar 96 12:43:00

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