1. Soak lily buds.
2. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried
Porkballs (see recipe). Heat oil and brown quickly on all sides.
3. Arrange soaked lily buds at the bottom of a heavy pan; top with
porkballs.
4. Combine soy sauce, salt, sugar and water and add to pan. Bring to a
boil, then simmer, covered, until done (about 15 minutes). Serve with
porkballs arranged over lily buds.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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