Lion’s Head Recipe

Lion’s Head Recipe

Ingredients:

1 lb of Chinese cabbage
3 tbsps of lite soy sauce
6 tbsps of cornstarch dissolve with 4 tbsps of water
1/2 tsp of sugar
1 Tbsp of cornstarch
1 tsp of salt
1/2 c of stock (chicken)
1 tbsp of dry wine
1 lb of pork; ground
1 green onion; quartered
1 ginger sliver
1/2 c of water

Instructions:

Pound together the green onions and the ginger using a cleaver or the back of your knife. Put these in a bowl full of water. Let stand for 10min. After 10 mins., remove the green onions & ginger.

Place pork into a bowl then add in ginger water, scallions, 1 tbsp of the soy sauce, sherry, cornstarch and 1/2 tsp of salt. Stir in a single direction.

Make four big balls w/ the meat mix. Coat the balls w/ the cornstarch that was dissolved in water.

Prepare a wok and heat the 4 tbsps oil. Fry the meatballs til they turn a shade of brown or gold. Baste w/ the hot oil. Take out the meat.

Prepare and heat around 2 tbsps of the oil on a wok. Stir fry the Chinese cabbage for around 2 min. Put the cabbage in a heavy and large pot big enough to hold the meat. Put the meatballs over the cabbage and mix in 2 tbsps of soya sauce.

Next, pour in the stock and allow to simmer for an hr. Add the sugar and allow to come to a boil for 2min. If your gravy seems a bit thin, add in more cornstarch w/water to make it a bit thick.

>> Lion’s Head Recipe