Braised Meatballs Recipe

Braised Meatballs Recipe

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.