Recipe - Lions Head Meatballs In Claypot

1 pound Minced pork
2 sl White bread; without crust
and soaked in 1 cup water
One half pound Tienstin cabbage; cut into
2 sections
4 Stalks spring onion
4 Dried black mushrooms;
soaked in water to soften
2 sl Root ginger
1/3 ounce Vermicelli or glass noodles;
soaked in water to soften
1 tablespoon Dried shrimps;
soaked in water
1 small Plate of cornstarch to coat
The meatballs for frying

SEASONING
2 tablespoon Light soy sauce
One half tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Ginger juice
One half teaspoon Sesame oil
Salt and pepper to taste
1 tablespoon Oil

SAUCE
3 cup Chicken stock
3 tablespoon Cornstarch; mixed with the
chicken stock
1 tablespoon Dark soy sauce

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.

From : Sherree Johansson 1:102/125.8 08 Mar 96 12:43:00
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Mar 18, 98