Recipe for Lions Head Meatballs in Claypot

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 lb	Minced pork
2 slc	White bread, without crust and soaked in 1 cup water
1/2 lb	Tienstin cabbage, cut into 2 sections
4 stalk	spring onion
4 x	Dried black mushrooms, soaked in water to soften
2 slc	Root ginger
1/3 oz	Vermicelli or glass noodles, soaked in water to soften
1 tbl	Dried shrimps, soaked in water
1 sm	Plate of cornstarch to coat
	The meatballs for frying
	----------------- SEASONING ----------------
2 tbl	Light soy sauce
1/2 tbl	Cornstarch
1 tsp	Sugar
1 tsp	Ginger juice
1/2 tsp	Sesame oil
	Salt and pepper to taste
1 tbl	Oil
	----------------- SAUCE ----------------
3 cup	Chicken stock
3 tbl	Cornstarch, mixed with the chicken stock

Instructions:

Instructions: Squeeze the bread dry and mix well into the minced meat with the seasoning.

Divide the mixture into four to make four meat balls. Roll them in the plate of cornstarch and deep fry in hot oil. Set aside. Heat 2 tbsps oil in claypot and brown the ginger slices and spring onions. Add the shrimps, cabbage and mushrooms. Pour in the ingredients for the sauce and bring it to the boil. Add the meatballs and vermicelli and cook on low heat for 15 mins. Adjust seasoning.

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