清炖狮子头 Stewed Minced Pork Balls

材料：前腿猪绞肉800公克、竹笙6支、大白菜800公克、太白粉1大匙加水2大匙（调匀）、葱2支

Ingredients: pork mince (front leg portion) 800g, bamboo mushroom 6 pieces, cabbage 800g, cornstarch 1 tbsp adding water 2 tbsp (mixed), green onion 2 stalks

拌肉料：葱1支、姜3片、水1/2杯、盐1/2茶匙、酒1大匙、酱油1大匙、蛋1个、太白粉1大匙、胡椒粉少许

Marinades: green onion 1 stalk, ginger 3 slices, water ½ cup, salt ½ tsp, wine 1 tbsp, soy sauce 1 tbsp, egg 1 piece, cornstarch 1 tbsp, little of pepper

调味料：盐2/3茶匙、清汤或水4杯、酱油1大匙

Seasoning: salt 2/3 tsp, soup stock or water 4 cups, soy sauce 1 tbsp

准备过程：

1. 绞肉再略剁片刻，使肉产生黏性，放入大碗中
2. 把葱和姜拍碎，在1/2杯水中浸泡3-5分钟，做成葱姜水
3. 绞肉中先加盐和葱姜水搅拌（葱姜水的分量要依肉的吸收度而定），再依序将拌肉料调入肉中，边加边摔打，以使肉产生弹性
4. 将肉料分成4-5份，手上沾太白粉水，将肉做成大丸子。锅中烧热4大匙油，放入丸子，轻轻煎黄两面，盛出，放入砂锅中（砂锅底部可先垫上2片大白菜叶或几支煎过的葱段）
5. 取3片白菜叶盖在肉丸上，加进清汤和盐，大火煮滚后改小火，炖煮约3小时
6. 竹笙泡水至涨开，用热水冲洗几次，切成约4公分的段。白菜切宽段，放入热水中烫至微软，捞出，沥干水分
7. 将竹笙和白菜放入砂锅中，再煮至白菜略软，加少许酱油调色，可以再加盐调味。

Preparation steps:

1. Chop the pork mince again. Place in a large bowl.
2. Crush green onion and ginger, soak in ½ cup of water for 3-5 minutes to make the green onion and ginger juice.
3. Stir pork with salt and green onion juice (the amount of juice we use will be decided by how much the pork can absorb). Add rest of the marinades, stir in one direction until pork mixture become colloid.
4. Wet your hands with cornstarch water, make 4 or 5 meatballs. Heat 4 tbsp of oil in wok. Fry the meatballs one by one until light brown. Remove to a casserole dish that is already lined with 2 pieces of cabbage leaf or several fried green onion.
5. Add salt and soup stock in, or 3 pieces of cabbage leaf bring to a boil over high heat, then simmer for 3 hours.
6. Soak bamboo mushroom to soft, rinse with hot water for several times, then cut into 4cm sections. Cut cabbage to wide pieces; blanch for a while, drain.
7. Add bamboo mushroom and cabbage to casserole dish, cook until cabbage turn soft, add soy sauce for colour, and season with salt if needed.

烹调：吃之前加热，要确定狮子头已熟透即可上桌

Cooking: Reheat it before serving; make sure the meatballs are hot enough.