2lb Ground Pork
2 Scallions, finely chopped
2 slices Ginger root, finely chopped
2 tbsps Cornstarch
1 tbsps Salt
1 tbsps Lard
1 lb or 6 leaves Chinese Cabbage (Bok Choy)
1 Cup Chicken Stock
Step 1: Using a Bowl Mix together the pork, scallions, ginger, cornstarch and half the salt.
Step 2: Shape the mixture into 6 to 8 meatballs.
Step 3: Melt the lard in a deep pan.
Step 4: Add the cabbage and remaining salt and fry for 30 seconds.
Step 5: Place the meatballs on top of the cabbage and pour the stock over the top.
Step 6: Bring to the boil, then cover tightly and simmer gently for 30 to 45 minutes. Serve hot.
Note: Alternatively, the meatballs may be fried in a little lard, with a little soy sauce and sugar added, before placing them on top of the cabbage.
The Lion Head Meatball is a very famous eastern Chinese cuisine. It is a well known dish in the eastern part of china, one of the most famous and popular dish in the city of Shanghai.
The Lion Head Meatball was first invented in the city of Shanghai and as its popularity increased, it was introduced to many other cities in China such as, Beijing, Guangzhou, and Shenzhen. The Lion Head is a traditional type of Chinese dish which consists of frying, boiling both the meat and vegetables together. It is a very common dish that most Shanghai families would make. This dish was passed on and taught by the older Shanghai generations.
However, as the dish passed from generation to generation, use of ingredients and tastes have slightly changed and shifted to fit the different culture or taste in each region of China. As an example, people who make Lion Head Meatball in Szechwan would add ingredients such as hot pepper.
The history of Lion Head was that in the years of 1960¡¦s Chinese people faced natural disaster and... [continues]
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