Braised Lion's Head Meatballs
A classic home-style dish of braised lion's head meatballs: minced pork is first fried, then braised together with bok choy and carrots, with a well-balanced lean-to-fat ratio and rich, savory meat aroma.
Ingredients
ground pork (mix thoroughly with minced scallion, ginger, starch, white pepper, and soy sauce, then pound until elastic, form into evenly sized meatballs)
500 g
bok choy (washed)
50 g
carrot (washed, cut into strips)
25 g
scallion (washed, minced)
1
ginger (washed, minced)
1
starch (for mixing with the pork filling and thickening)
to taste
cooking oil (actual usage 60g, for frying meatballs)
60 g
soy sauce
2 tbsp
cooking wine
1 tbsp
white pepper
1 tsp
Instructions
1
Prepare ingredients
Wash and mince scallion and ginger, wash bok choy, wash carrot and cut into strips
2
Prepare the meat filling
Mix ground pork thoroughly with minced scallion, ginger, starch, white pepper, and soy sauce, then pound until elastic, form into evenly sized meatballs
3
Fry the meatballs
Heat half a pot of oil, add the meatballs to the oil pan and fry until golden brown
4
Braise
Leave a small amount of oil in the wok, stir-fry bok choy and carrot strips briefly, then add the fried meatballs, along with soy sauce, water, and cooking wine, and simmer over medium heat for more than 10 minutes until fully cooked. Thicken with water starch, drizzle with clear oil, and serve on a plate.
