Lion's Head
A renowned Yangzhou specialty named for its shape. The meatballs are as tender as tofu and are best prepared by clear-stewing.
Ingredients
tender pork (70% lean 30% fat, no sinew whatsoever)
1 large
starch (mixed and applied to palms)
to taste
winter bamboo shoots (cut into chunks for lining)
to taste
Chinese cabbage (cut crosswise into cylindrical pieces)
to taste
scallion juice
to taste
ginger juice
to taste
salt
to taste
sea cucumber (chopped, optional)
to taste
shrimp (chopped, optional)
to taste
water chestnut (chopped, optional)
to taste
shiitake mushroom (chopped, optional)
to taste
Instructions
1
Cut the meat
Cut into small pieces as finely as possible, then mince lightly
2
Form the meatballs
Apply the mixed starch to both palms, then shape the minced meat into 4 meatballs; this will coat the outside of the meatballs with a layer of starch while leaving the inside uncoated
3
Deep-fry
Slightly flatten the meatballs, place in hot oil to deep-fry until the surface is taut and lightly golden
4
Steam
Line the bottom of a bowl with a layer of winter bamboo shoot chunks, gently place the fried meatballs in the bowl, and steam over high heat for at least 1 hour. Once done, the bowl will be full of floating oil; skim off all the oil with a large spoon so that no oil remains in the bowl
