Photograph of the finished Lion's head meatballs

China · Thịt viên đầu sư tử

Lion's head meatballs

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.6 lb
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Tapioca starch Tapioca starch 1.1 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Mustard greens Mustard greens 11.3 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking