Lion's Head Meatballs

备料

配料

做法

分步操作

1. 1

   In a large bowl, combine the ground pork, minced ginger, chopped scallions, beaten egg, cornstarch, soy sauce, Shaoxing wine, sesame oil, and white pepper.

   约 5分钟

   烹饪提示： Mix thoroughly until well combined and slightly sticky, but avoid overmixing.

2. 2

   Divide the mixture into four equal portions and gently form them into large, round meatballs, about 2.5-3 inches in diameter.

   约 5分钟

   烹饪提示： Wet your hands slightly to prevent sticking and help shape the meatballs smoothly.

3. 3

   Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat.

   约 2分钟

4. 4

   Carefully brown the meatballs on all sides until a light crust forms, working in batches if necessary. Do not cook them through.

   约 10分钟

   烹饪提示： Browning adds flavor and helps the meatballs hold their shape during braising.

5. 5

   Remove the browned meatballs from the pot and set aside.

   约 1分钟

6. 6

   Add the napa cabbage wedges to the same pot and sauté for 5-7 minutes until slightly softened.

   约 7分钟

7. 7

   Pour in the chicken broth, dark soy sauce, sugar, and salt. Bring the liquid to a simmer.

   约 5分钟

8. 8

   Gently place the browned meatballs on top of the cabbage.

   约 1分钟

9. 9

   Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, or until the meatballs are cooked through and tender.

   约 50分钟

   烹饪提示： The long, slow braise ensures the meatballs are incredibly moist and absorb all the flavors.

10. 10

    If desired, remove the meatballs and cabbage to a serving platter. Bring the remaining braising liquid to a boil and stir in the cornstarch slurry to thicken the sauce to your preferred consistency.

    约 3分钟

    烹饪提示： Add the slurry gradually, stirring constantly, until the sauce reaches your desired thickness.

11. 11

    Pour the thickened sauce over the meatballs and cabbage. Garnish with sliced scallions before serving.

    约 1分钟

    烹饪提示： Serve immediately with steamed rice.