Braised Porkballs With Lily Buds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/4 | c | Dried lily buds |
| 1 | lb | Porkballs |
| 2 1/2 | T | Oil |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 2 | c | Water |
INSTRUCTIONS
Soak lily buds. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried Porkballs (see recipe). Heat oil and brown quickly on all sides. Arrange soaked lily buds at the bottom of a heavy pan; top with porkballs. 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.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 427.6mg
Potassium: 8.5mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: 1.1g
Protein: <1g