| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/4 | c | Dried lily buds |
| 1 | lb | Porkballs |
| 2 1/2 | tb | Oil |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 2 | c | Water |
INSTRUCTIONS
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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