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| Lion's Head Meatballs In Claypot Recipe |
Category: Pork / Chinese
Rating:
N/A
Servings: 1
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Ingredients
1 lb minced pork
2 slice white bread; without crust and soaked
1/2 lb tienstin cabbage; cut into 2 sections
4 stalks spring onion
4 dried black mushrooms; soaked in water to soften
2 slice root ginger
1/3 oz vermicelli or glass noodles; soaked in water to soften
1 tablespoon dried shrimps; soaked in water
1 small plate of cornstarch to coat
1 the meatballs for frying
----SEASONING----
2 tablespoon light soy sauce
1/2 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon ginger juice
1/2 teaspoon sesame oil
1 salt and pepper to taste
1 tablespoon oil
----SAUCE----
3 cup chicken stock
3 tablespoon cornstarch; mixed with the chicken st
1 tablespoon dark soy sauce
Cooking Directions:
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 1:102/125.8 08 Mar 96 12:43:00 Posted to MM-Recipes Digest by "John Weber" on Mar 18, 98
chinese,pork
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