Recipe - Braised Porkballs With Lily Buds

One fourth cup Dried lily buds
1 pound Porkballs
2 One half tablespoon Oil
1 tablespoon Soy sauce
One half teaspoon Salt
1 teaspoon Sugar
2 cup Water

1. Soak lily buds.

2. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deepfried
Porkballs (see recipe). Heat oil and brown quickly on all sides.

3. Arrange soaked lily buds at the bottom of a heavy pan; top with
porkballs.

4. Combine soy sauce, salt, sugar and water and add to pan. Bring to a
boil, then simmer, covered, until done (about 15 minutes). Serve with
porkballs arranged over lily buds.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.