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Braised Lion's Head In A Sandy Pot Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, H, C, E
    MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb Pork butt, ground or chopped

    2. 1/4 ts Sugar

    3. 1/2 ts Salt, to taste

    4. 4 c Stock (or water)

    5. Shredded 3 c Chinese mustard cabbage,

    6. 2 tb Water

    7. 1/2 ts Sesame oil

    8. 1 tb Dark soy

    9. 1/2 c Cooked rice, minced

    10. 2 Green onions, minced

    11. 1 ts Ginger root, minced

    12. 1/4 c Water chestnuts, minced

    13. 6 tb Peanut oil

    Instructions Jump to Ingredients ↑

    1. Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water.

    2. Allow mixture to marry for 30 minutes.

    3. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2" across).

    4. Braising: Heat wok or skillet to hot; add oil.

    5. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil.

    6. Fry meatballs until a brown crust has formed.

    7. They must be well crusted in order to retain their shape while stewing.

    8. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar.

    9. Add meatballs, then add cool or cold stock.

    10. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours.

    11. Correct seasoning if necessary.

    12. Serve.

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