Braised lion's head in a sandy pot is a traditional Chinese dish made with braised pork meatballs. The dish is named after its resemblance to a lion's head, and is typically served with a sandy pot, which is a type of clay pot.
Preparation:In bowl, thoroughly mix pork, water chestnuts, ginger root,green onions, cooked rice, dark soy, sesame oil
Allow mixture tomarry for 30 minutes.
Form into firm balls, one for each serving, each thesize of a tennis ball (about 3 1/2 across).
Braising: Heat wok or skilletto hot; add oil.
When oil begins to smoke, introduce meatballs 1 at atime, so as not to cool oil.
Fry meatballs until a brown crust has formed.
They must be well crusted in order to retain their shape while stewing.
Cooking in Sandy Pot:Line sandy pot with shredded Chinese mustardcabbage; sprinkle with pan oil from meatballs, salt
Addmeatballs, then add cool or cold stock.
Bring slowly to boil; cover;reduce heat to medium
Correct seasoning ifnecessary.
Serve.
Serves 4 .
Ingredients
Directions
Preparation:In bowl, thoroughly mix pork, water chestnuts, ginger root,green onions, cooked rice, dark soy, sesame oil
Allow mixture tomarry for 30 minutes.
Form into firm balls, one for each serving, each thesize of a tennis ball (about 3 1/2 across).
Braising: Heat wok or skilletto hot; add oil.
When oil begins to smoke, introduce meatballs 1 at atime, so as not to cool oil.
Fry meatballs until a brown crust has formed.
They must be well crusted in order to retain their shape while stewing.
Cooking in Sandy Pot:Line sandy pot with shredded Chinese mustardcabbage; sprinkle with pan oil from meatballs, salt
Addmeatballs, then add cool or cold stock.
Bring slowly to boil; cover;reduce heat to medium
Correct seasoning ifnecessary.
Serve.
Serves 4 .
