| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Porkballs |
| 1 |
|
Head Mustard cabbage |
| 1 |
c |
Stock |
INSTRUCTIONS
1. Prepare Lion's Head porkballs (see steps 1 to 4, recipe "Lion's
Head"); cut mustard cabbage as in step 5.
2. Heat stock. Add porkballs and bring to a boil; then simmer, covered,
1 to 1-1/2 hours.
3. Add cabbage; simmer, covered, 30 minutes more.
VARIATION: Stir-fry the mustard cabbage briefly to soften; then cover
raw porkballs completely with cabbage. Sprinkle with 1/2 teaspoon salt. Add
the stock and simmer, covered, about 2 hours.
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:
“Jesus feels your pain”