Ingredients Jump to Instructions ↓

  1. 250 g Baby cabbage

  2. 100 g Sliced ginger and sectioned green onion to taste Premium Oyster Sauce to taste Premium Soy Sauce to taste Marinade Premium Oyster Sauce to taste Premium Soy Sauce to taste Egg adequate amount Sugar to taste Pepper to taste Tapioca starch and water adequate amount Sauce Mix Premium Oyster Sauce

  3. 1 tbsp Premium Soy Sauce

  4. 1 tbsp Premium Dark Soy Sauce

  5. 1 tsp Chicken stock to taste Cooking Wine to taste Pepper to taste

Instructions Jump to Ingredients ↑

  1. Mince pork belly. Add marinade and stir well until sticky. Shape into three balls. Deep-fry meatballs. Put on a deep plate. Saute ginger and green onion. Add sauce mix and boil. Pour sauce over meatalls. Cover and steam for 3 hours until tender. Parboil baby cabbage in oil. Then blanch in boiling water. Cook baby cabbage with some of the sauce from steamed meatballs and Lee Kum Kee Premium Oyster Sauce for a short while. Put onto the bottom of an earthen pot. Arrange meatballs on baby cabbage. Heat through Lee Kum Kee Premium Soy Sauce, the sauce from the meatballs and thickening. Pour sauce over meatballs.


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