Lions Head Meatballs in Claypot
Try this Lions Head Meatballs in Claypot recipe, or contribute your own. "Pork" and "Chinese" are two of the tags cooks chose for Lions Head Meatballs in Claypot.
Yield: 1 Servings Ready in 1 hours
0 people trying soon
|1 tsGinger juice|
|2 slWhite bread; without crust|
|1/3 ozVermicelli or glass noodles;|
|4 Dried black mushrooms;|
|3 cChicken Stock|
|1 tbVegetable oil|
|1 tbDark soy sauce|
|3 tbCornstarch; mixed with the|
|2 slRoot ginger|
|1/2 tsSesame oil|
|1 lbMinced pork|
|4 Stalks spring onion|
|1 smPlate of cornstarch to coat|
|salt and pepper; to taste|
|The meatballs for frying|
|2 tbLight soy sauce|
|1/2 lbTienstin cabbage; cut into|
|1 tbDried shrimps;|
Lions Head Meatballs in Claypot Preparation
Squeeze the bread dry and mix well into the minced meat with the seasoning. Divide the mixture into four to make four meat balls. Roll them in the plate of cornstarch and deep fry in hot oil. Set aside. Heat 2 tbsps oil in claypot and brown the ginger slices and spring onions. Add the shrimps, cabbage and mushrooms. Pour in the ingredients for the sauce and bring it to the boil. Add the meatballs and vermicelli and cook on low heat for 15 mins. Adjust seasoning. From : Sherree Johansson 1:102/125.8 08 Mar 96 12:43:00 Posted to MM-Recipes Digest by "John Weber"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Lions Head Meatballs in Claypot. Be the first to review it!