Stewed Lion's Head meatballs

These meatballs are tasty on their own but as it is Chinese New Year - I had decided to use meatballs to make Lion's Head Stew.

Recipe

Ingredients for meatballs part 1

Minced pork about 450gm

Sesame oil 1/2 tsp

Some white pepper

Salt about 3/4 tsp

Fine sugar 1 tsp

Hua Tiao wine 1.5 tsp

Kikkoman Soy Sauce 1 tbsp

Chopped spring onion 2 pcs

Grated ginger 1/2 tsp

Corn flour 2 tbsp n 1 tsp

3-4 Water chestnuts skin removed n chopped not too fine 

Use the above by mixing n form about 20 pcs of meat balls.

Slightly coat them with a light coat of extra corn flour before frying.

Fry with oil at low- medium heat.

Brown one side before flipping to brown other side.

Change the oil after frying 2 batches.

Part 2

Wong bok 400 gm cut to smaller pcs.

Vermicelli 2 pcs from a packet n soaked in water till soften. Hot water can hasten the process 

Chicken stock 1.5 cups or more if preferred 

1 tsp Kikkoman soy sauce

A few slices of ginger

Some corn starch to thicken gravy

Cooking oil

Use a claypot n warm up some oil inside - about 2 tablespoons

Add ginger n fry short while 

Add Wong bok n fry

Add softened vermicelli n fry till Wong bok softens 

Add the chicken stock , soy sauce n meatballs.

Mix evenly

Add the cornstarch in n stir.

Cover n cook about 10 mins.

Serve warm.

I am mixing the ingredients

Mix the ingredients in one direction as advised in cookbooks

Fry both sides till brown

The inside of meatballs 

Vermicelli (dang hoon) soaked till softened use 2 rolls

Wong Bok - used about 400gm

Pan fry in the pot some ginger then add cut up wongbok stir fry. 

Then add the vermicelli n chicken stock 

1.5 cups.

After frying a while add in the meat balls 

Mix n Cover n simmer for 5-10 mins.

Best served warm and the vermicelli will absorb the gravy inside if served late.

You can add extra chicken stock if preferred if it becomes too dry.