Pork mince 50 g
Pork belly without skin 300 g
2 Spring onion chopped really finely
10 g of ginger chopped really finely
1 large size of egg
Tofu 50 g
Seasonings for meatballs:
1 tablespoon light Soy sauce
1 teaspoon salt
¼ white pepper powder
1 tablespoon sesame oil
½ teaspoon sugar
1 teaspoon potato starch
Lion Head Meatball Procedure:
Cut the pork belly into small dice and use blender to blend it into really finely mince.
Mix all the ingredients and seasonings together and start throwing down the meatballs mixture a few times. This is for pursuing the better texture and taste of meatballs. It’s also a fantastic way to release your anger.
With damp hands, take a large mound of the minced meat mixture and mould into a ball. Place on a plate and repeat with the remaining meatball mixture.
Heat up a deep pan with oil for fry the meatballs or use a frying pay with more than 1cm high of oil to fry the meatballs. This is help the meatballs to settle the shape and enhance the colour of it. After just leave meatballs on aside.
1/2 medium size of Chinese leaf quartered lengthways
3 small bunch of glass noodles soak in the warm water until it’s soft
2 spring onions cut into 3 cm lengthways
4 cloves of garlic
2 thin slices of ginger
1 star anise
1 small piece of cinnamon
200g tofu place into a container and cover in the water. Frozen it for a few hours until it has small honeycomb ish holds. After it defrost a little bit and slice it to 2 cm thick squire shape. (This is optional. “frozen tofu” is very popular in Taiwan because I had lots tofu left over from make mixture of lion head so I deicide to cook with it.)
Seasonings for soup:
2 tablespoon soy sauce, 1teaspoon salt, water or stock, 1 table spoon of Shaoxing wine, ½ teaspoon sugar
Use a frying pan to sauté ginger, garlic, spring onion and leek until it turned a little bit soft.
Add star anise and cinnamon to sauté with.
Place procedures 2 and meatballs we made earlier into a stock pot or a casserole dish.
Add all the seasonings into the pot and use water or stock to cover the meatballs.
Use full strength power to boil it then turn to lowest fire to simmer it for 30~45 minutes and then put Chinese leaf, frozen tofu into the pot to cook for another 15~20 minutes until it’s soft.
Add glass noodle at the end to cook with the meatballs as glass noodles will absorb a lot of soup. After the glass noodles soften add the lion head meatballs. Then of course you can eat.