Braised Lion's Head: A Classic Chinese Dish

Braised Lion's Head: A Classic Chinese Dish

Braised Lion's Head is a classic Chinese dish that features large, flavorful meatballs braised in a rich, savory sauce. It's a popular choice for special occasions and family gatherings.

Ingredients:

• 1 pound ground pork
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped ginger
• 1/4 cup soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 1/2 cup water
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the ground pork, green onion, ginger, soy sauce, Shaoxing wine, cornstarch, salt, and pepper. Mix well with your hands until the ingredients are evenly distributed.
2. Form the mixture into large meatballs, about 2 inches in diameter.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides.
4. Add the chicken broth, water, soy sauce, sugar, Shaoxing wine, cornstarch, salt, and pepper to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the meatballs are cooked through and the sauce has thickened.
5. Serve the Braised Lion's Head over steamed rice or noodles. Enjoy!

Tips:

• For a more flavorful dish, you can marinate the ground pork in the soy sauce, Shaoxing wine, cornstarch, salt, and pepper for at least 30 minutes before forming the meatballs.
• If you don't have Shaoxing wine, you can substitute with dry sherry or rice wine.
• You can also add other vegetables to the dish, such as mushrooms, bamboo shoots, or cabbage.