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EnglishIngredients:
$2.49
Morton Plain Salt
Qt 1
$5.79
Wu Hsing White Pepper Powder
Qt 1
$1.99
Asn/Tas Water Chestnuts-Sliced
Qt 1
$4.49
Haday Superior Light Soy Sauce
Qt 1
20% off
$9.59
$11.99
Skk Sesame Oil/Goma
Qt 1
Directions:
- Green Onions 2 stalks
- Minced Pork 400 grams
- Minced Chicken 100 grams
- Shaoxing Wine 2 tbsp
- Light soy sauce 2 tbsp
- Salt ½ tsp
- Sugar ½ tsp
- Sesame oil ½ tsp
- Eggs 1 piece
- Cornstarch 1 tbsp
- Water Chestnut 60 grams
- Vegetable Oil (for frying)1-2 cups
- Napa Cabbage 7 pieces
- Dried Shitake Mushroom 6 pieces
- Dried Shrimp ½ tbsp
- White Pepper ¼ tsp
- Prepare a tasty meatball mixture by combining minced pork, minced chicken, scallions, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, egg, cornstarch, and minced water chestnuts. Mix well until sticky.
- Divide the mixture into equal portions and shape each portion into a ball.
- Deep fry the meatballs until golden brown and cooked through. Set aside.
- In a separate pot, use the water in which dried shiitake mushrooms were soaked to simmer the fried meatballs, Napa cabbage, soaked mushrooms, dried shrimp (if using), salt, and ground white pepper. Simmer until cabbage is tender.
- Serve the Lion’s Head Meatballs hot with the aromatic broth and enjoy the flavors of prosperity and good fortune!
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