Lion's head meatballs

Method

1. 1 Mince the pork coarsely to maintain its fluffiness, then mix it with eggs, tapioca starch, ginger juice, rice wine, and salt.
2. 2 Stir the mixture in a bowl for 5 minutes until it becomes sticky, then shape it into fist-sized balls.
3. 3 Pan-fry the meatballs in oil for 3 minutes on each side to sear the crust and help them hold their shape.
4. 4 Arrange the meatballs in a pot, add enough water to cover them by two-thirds, season with soy sauce, and simmer over low heat for 45 minutes.
5. 5 Arrange the vegetables around the meatballs, cook for another 5 minutes, then sprinkle with chopped scallions and pour the broth over them.

With an appliance

• Pressure cooker 50 min

  Replace step 4: pressure cook for 15 minutes, then release the pressure naturally; arrange the meatballs in a single layer to prevent the bottom ball from collapsing, and add the vegetables after opening the lid.