Lion's Head Meatballs with Amaranth Greens

Name: Lion's Head Meatballs with Amaranth Greens
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 500 g Pork (cut into about 3 cm small dice); 100 g Amaranth greens (note: original listed as 'xu cai', corrected to tiao cai; washed); 100 g Water chestnuts (peeled, cut into about 3 cm small dice); 30 g Dried shrimp (soaked until plumped); 50 g Ham (cut into about 3 cm small dice); 3 g Salt; 3 g White pepper powder; 20 g Cooking wine; 40 g Egg white starch slurry; 500 g Lard (for deep-frying); 10 g Ginger (smashed); 15 g Scallion (tied into a knot); 500 g Fresh stock; 1 g MSG; 15 g Wet starch (for a light slurry); 10 g Cooked chicken fat

A classic Sichuan seasonal spring dish featuring tender, succulent meatballs complemented by the fresh, fragrant aroma of taro leaves.

1h 5m

Easy

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Lion's Head Meatballs with Amaranth Greens

Ingredients

Pork (cut into about 3 cm small dice) 500 g

Amaranth greens (note: original listed as 'xu cai', corrected to tiao cai; washed) 100 g

Water chestnuts (peeled, cut into about 3 cm small dice) 100 g

Dried shrimp (soaked until plumped) 30 g

Ham (cut into about 3 cm small dice) 50 g

Salt 3 g

White pepper powder 3 g

Cooking wine 20 g

Egg white starch slurry 40 g

Lard (for deep-frying) 500 g

Ginger (smashed) 10 g

Scallion (tied into a knot) 15 g

Fresh stock 500 g

MSG 1 g

Wet starch (for a light slurry) 15 g

Cooked chicken fat 10 g

Instructions

Make the Meat Patties

Soak the dried shrimp until plumped, peel the water chestnuts, and cut them together with the pork and ham into about 3 cm small dice. Place in a bowl, add salt, white pepper powder, cooking wine, and egg white starch slurry, mix well, then shape into four equal round patties. Wash the amaranth greens and set aside.

Deep-Fry

Place a wok over high heat, add the lard and heat to about 150 °C, then add the patties and fry until pale yellow. Remove and drain.

Braise

Transfer to a pot, add the fresh stock, salt, cooking wine, smashed ginger, and knotted scallion. Bring to a boil and skim off the foam, then lower the heat and gently braise until tender.

Add Greens and Finish the Sauce

Add white pepper powder, then add the amaranth greens and simmer until they absorb the flavor. Stir in the MSG. Lift out the patties onto a serving plate and arrange the greens around the edges. Thicken the cooking liquid with the wet starch for a light glaze, drizzle in the cooked chicken fat, and pour the sauce over the dish. Serve.