Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, braised lion’s head meatballs. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Braised Lion’s Head Meatballs is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Braised Lion’s Head Meatballs is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook braised lion’s head meatballs using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Braised Lion’s Head Meatballs:

1. Get 500 g minced pork (best if it’s 70% meat 30% fat)
2. Prepare 200 g fish paste (get from fishball section in supermarkets)
3. Prepare 50 g panko bread crumbs
4. Get 2 tbsp light soy sauce
5. Prepare 1 tsp sugar
6. Prepare 1 tsp sesame oil
7. Prepare 1 tsp cooking oil
8. Get 1 tsp corn starch
9. Make ready 5 slices ginger, cut into matchsticks
10. Take 3-4 stalks spring onion, cut into 1-inch pieces including white part
11. Prepare 200 g napa cabbage, cut into 1-inch pieces
12. Prepare 2 honey dates
13. Prepare 3 tbsp Hua diao wine
14. Prepare 500 ml chicken stock (I use 2 tbsp concentrated chicken stock + water)
15. Prepare Dash white pepper
16. Make ready Oil for frying

Instructions to make Braised Lion’s Head Meatballs:

1. Mix minced meat, half of the fish paste, panko, light sauce, sugar, sesame oil, oil and corn starch together. Shape into 6 large meat balls.
2. In an preheated airfryer, AF for 180C for 10 minutes until golden. If you don’t have an airfryer, panfry (use a deep pot/pan) in oil till golden, then drain and set aside.
3. In the same pot (or new pot if you airfried the meatballs), add some oil and fry ginger and spring onions till fragrant. Add the napa cabbage and mix everything well. Add hua tiao wine, chicken stock and honey dates. Bring to boil.
4. Once stock has boiled, add meatballs and simmer for 40 minutes till vegetables are soft. Spoon in remaining fishpaste and cook for 2-3 minutes. Add a dash of pepper. Enjoy!
5. Ready to serve and ENJOY!

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