Braised Lions Head In A Sandy Pot Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork butt, ground or chopped
1/4 cup: Water chestnuts, minced
1 tsp: Ginger root, minced
2: Green onions, minced
1/2 cup: Cooked rice, minced
1 tbsp: Dark soy,
1/2 tsp: Sesame oil,
2 tbsp: Water,
3 cup: Chinese mustard cabbage,
Shredded,
4 cup: Stock, or water
1/2 tsp: Salt, to taste
1/4 tsp: Sugar,
6 tbsp: Peanut oil,
Directions:
Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger
root, green onions, cooked rice, dark soy, sesame oil & water. Allow
mixture to marry for 30 minutes. Form into firm balls, one for each
serving, each the size of a tennis ball (about 3 1/2" across).
Braising: Heat wok or skillet to hot; add oil. When oil begins to
smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry
meatballs until a brown crust has formed. They must be well crusted
in order to retain their shape while stewing.
Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard
cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add
meatballs, then add cool or cold stock. Bring slowly to boil; cover;
reduce heat to medium & simmer for about 2 hours. Correct seasoning
if necessary. Serve.
Source from luhu.jp
root, green onions, cooked rice, dark soy, sesame oil & water. Allow
mixture to marry for 30 minutes. Form into firm balls, one for each
serving, each the size of a tennis ball (about 3 1/2" across).
Braising: Heat wok or skillet to hot; add oil. When oil begins to
smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry
meatballs until a brown crust has formed. They must be well crusted
in order to retain their shape while stewing.
Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard
cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add
meatballs, then add cool or cold stock. Bring slowly to boil; cover;
reduce heat to medium & simmer for about 2 hours. Correct seasoning
if necessary. Serve.
Source from luhu.jp