Braised Meatballs Recipe |
Ingredients: Serves 4 |
800g ground pork (front leg portion) 600g Chinese cabbage 4 stalks scallions 3 slices ginger 1 tablespoon cornstarch mix with 2 tablespoons water Seasonings A: ½ teaspoon salt ½ cup scallions and ginger juice 1 tablespoon wine 1 tablespoon soy sauce 1 egg 1 tablespoon cornstarch a little of pepper Seasonings B: 2 tablespoons soy sauce a pinch of salt 2½ cups water or soup stock |
Method: Chop the pork again. Place in a large bowl. Crush scallion and ginger, soak in ½ cup of water for 5 minutes to make the scallion and ginger juice. Add seasonings A according to the sequence, stir in one direction until the pork mixture is very sticky. Wet your hands with cornstarch water, make 6 meatballs. Heat 4 tablespoons of oil in wok. Fry the meatballs one by one until golden brown. Remove to a casserole dish that is already lined with fried scallion, add seasonings B in. Bring to a boil; simmer for 1½ hours. Trim Chinese cabbage, cut into wide sections, blanch until soft. Add cabbage to meatballs, cook until cabbage is soft enough and about ½ cup of stock left. |
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