Lion’s Head Pork Balls (4 American servings/ 6 Chinese language servings)
1 1/4 kilos pork (ham or shoulder with slightly fats)
4 dried Chinese language mushrooms
6 water chestnuts, minced
1 clove garlic, crushed
2 skinny slices recent ginger root, minced
4 scallions, finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly floor
pepper
1/2 teaspoon sugar
2 tablespoon sherry
1 teaspoon cornstarch
1 egg evenly crushed
oil for deep frying
1 cup rooster or meat broth
4 tablespoons soy sauce
1/2 to three/4 pound spinach (or substitute Chinese language cabbage)
1 tablespoon oil
2 teaspoon cornstarch
1 tablespoon water
Mince the pork. Soak the dried mushrooms in sizzling water for 20 minutes. Squeeze dry, reduce off stalks and mince caps. Place pork and mushrooms in a bowl. Add water chestnuts, garlic, ginger root and scallions. Combine all of those components with the salt, pepper, sugar,sherry, cornstarch and egg. Stir till components are simply blended. Don’t over combine or the combination will grow to be heavy. Divide into 4 to six parts and kind every portion right into a ball. Warmth the oil for deep frying and fry the meat balls for about 3 1/2 minutes or till evenly browned. Take away the meat balls, drain on paper towels and place them in a casserole. Warmth the broth and soy sauce in a saucepan 공릉 소바.
Pour the broth over the meat balls and produce to a boil. Cut back warmth, cowl and simmer for about 20 minutes. Take away the heavy steams from the spinach and reduce into 3 inch items. Warmth 1 tablespoon oil and stir fry spinach or cabbage for a couple of minutes to melt. Take away from the pan and place on high of the meat balls. Cowl and simmer for about 10 extra minutes. Take away the vegetable and place on a serving dish. Dissolve cornstarch in water and stir into the sauce to thicken. Place meat balls on greens. Cowl with the sauce and serve instantly.
