Lion’s Head Meatballs

Ingredients: 1 lb of ground pork, 1 egg, 1 tsp grated garlic, 1 tsp grated ginger, 1 tsp minced spring onion, 1 tsp white pepper, 1 tsp Chinese cooking wine, 1 tsp soy sauce, cornstarch, oil, 2 tbs sugar, slices of ginger, slices of garlic, slices of spring onion, 1/2 cup Chinese cooking wine, 1/2 cup soy sauce, 1/2 cup chicken broth, Napa cabbage, green onion

Step 1: In a bowl, combine ground pork, egg, 1 tsp grated garlic, 1 tsp grated ginger, 1 tsp minced spring onion, 1 tsp white pepper, 1 tsp Chinese cooking wine, 1 tsp soy sauce.  Make into meat balls and dust with cornstarch.

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Step 2: Heat the grapeseed oil to medium.  Then fry the meatballs until golden on the outside.

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 Step 3: In a pan, heat three tablespoons of hot grapeseed oil (from cooking the meatballs) to low-medium, then add 2 tablespoons of sugar, slices of garlic, slices of ginger, and slices of green onion.  After the garlic and ginger become golden, add 1/2 cup of Chinese cooking wine, 1/2 cup of soy sauce, and 1/2 cup of chicken stock.

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Step 4: After the sauce has come to a simmer, lower the heat to low.  Then add the meatballs and Nappa cabbage.  Spoon sauce over the meatballs.  Cover with a lid and let steam until the Nappa cabbage wilts.  Add more Nappa cabbage.  Let steam until the Nappa cabbage wilts.  When serving, add green onions as garnish.

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