Lion's Head Meatballs
Chinese Lion's Head meatballs featuring pork, lotus root, scallions, ginger, and garlic.
Ingredients
Pork
Appropriate amount
Lotus root
One section
Scallions
Appropriate amount
Ginger
Appropriate amount
Garlic cloves
Appropriate amount
Egg
One
Starch
Appropriate amount
Instructions
1
Step 1
Mince the pork (70% lean, 30% fat) and lotus root together.
2
Step 2
Add salt, oyster sauce, pepper, starch, and egg to the minced pork and lotus root. Stir well in one direction until the mixture becomes sticky and develops elasticity.
3
Step 3
The mixed meat.
4
Step 4
Shape into large round balls.
5
Step 5
Heat oil in a pan. When the oil reaches about 40% hot, add the meatballs and fry.
6
Step 6
Flip them over.
7
Step 7
Fry until golden brown, then remove.
8
Step 8
Leave a little oil in the pan, add ginger slices and garlic cloves, and sauté until fragrant.
9
Step 9
Add an appropriate amount of water (or stock).
10
Step 10
Add the meatballs, along with salt, oyster sauce, and dark soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Remove the meatballs and arrange on a plate. Leave a little sauce in the pan, season with chicken essence and pepper, then add the starch slurry. Pour the finished sauce over the meatballs, sprinkle with chopped scallions, and serve.
11
Step 11
Finished dish.
