Lion's head meatballs in claypot

1 Servings

Ingredients

QuantityIngredient
1poundsMinced pork
2slicesWhite bread; without crust and soaked in 1 cup water
½poundsTienstin cabbage; cut into 2 sections
4eachesStalks spring onion
4eachesDried black mushrooms; soaked in water to soften
2slicesRoot ginger
ounceVermicelli or glass noodles; soaked in water to soften
1tablespoonDried shrimps; soaked in water
1smallPlate of cornstarch to coat
The meatballs for frying
2tablespoonsLight soy sauce
½tablespoonCornstarch
1teaspoonSugar
1teaspoonGinger juice
½teaspoonSesame oil
Salt and pepper to taste
1tablespoonOil
3cupsChicken stock
3tablespoonsCornstarch; mixed with the chicken stock
1tablespoonDark soy sauce

Directions

SEASONING

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