Lion's Head Meatballs

Lion's Head Meatballs ()
    Materials:
    1 kg (2 1/4 lb) minced pork
    4 tablespoons soy sauce
    1 tablespoon Chinese wine or dry sherry
    1 1/2 tablespoons sugar
    1 cm (1/2 inch) piece root ginger, peeled and finely chopped
    1 tablespoon sesame oil
    4 tablespoons vegetable oil
    500 ml (18 fl oz) cold water
    1 tablespoon cornflour
    2 tabelspoons cold water
    Preparation time: 20 minutes
    Cooking time: about 3 1/2 hours
1. In a bowl mix together the pork, 1 tablespoon soy sauce, wine, 1/2 tablespoon sugar, ginger, pepper, and sesame oil until everything is thoroughly blended. Beat well, then form into 4 equal-sized meatballs.

2. Heat a wok, then add 4 tablespoons vegetable oil. Add the meatballs and brown thoroughly all over. Put the water into a pan and bring to the boil. gently transfer the remaining soy sauce and sugar, cover and simmer gently for about 3 hours, checking from time to time to see that the liquid has not all evaporated.

3. After 3 hours, the meatballs should be ready. Lift out the meatballs, drain and place on a serving dish. keep warm while you thicken the sauce by stirring in the blended cornflour and water. When thickened, pour the sauce over the meatballs and serve immediately.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw