Ingredients (for 4):
- Pork - 500g
- Egg - 1
- Tofu - 1/2 brick
- Water chestnut - 130g
- Carrot - 60g
- Spring onion - 2 sprigs
- Ginger - 30g
- Rice wine - 2 tbsp
- Water - 150ml
- Cabbage - 250g
- Dried shiitake mushroom - 3
- Dried shrimps - 10g
- Ginger - 10g
- Spring onion - 20g
- Stock - 800ml
- Salt - 1 tsp
- Sugar - 1 tbsp
- Soy sauce- 2 tbsp
- White pepper powder - 0.5 tsp
- Tapioca starch - 1 tbsp
Procedures:
1. Soak the dried shiitake mushroom in hot water until softened. Remove and squeeze dry.
2. Soak the dried shrimps in rice wine for 5 minutes, then remove and drip dry.
3. Peel the skin off the carrot and water chestnut. Cut into small pieces.
4. Mince the pork.
5. Prepare the spring onion ginger water. Cut the spring onion and ginger and add into 2 tbsp of rice wine and 150ml of water. Squeeze the ingredients to extract the flavours and let it for 3 minutes. Drain off the water for later use.
6. Crush the tofu by hands.
7. Add minced pork, egg, water chestnut, carrot, salt, sugar, soy sauce, white pepper powder. Mix in single direction.
8. Gradually add in the spring onion ginger water until the pork has fully absorbed.
9. Add in tapioca starch and mix well.
10. Cut the spring onion and ginger for the soup.
11. Take about 100g of the pork mixture and roll into a ball. Continue until finishing all. Heat a pot of oil to 180 degree Celsius, and then put the minced ball in to deep fry for 30 seconds. Then remove.
12. Heat the pot with 1 tbsp of oil, and then add in ginger, spring onion and dried shrimp to stir-fry briefly.
13. Put a layer of cabbage on top.
14. Put the lion's head on top.
15. Put the remaining cabbage, shiitake mushroom and stock in.
16. Lower to low heat when it starts to boil, cover with lid and simmer for 20 minutes.
17. Serve.
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