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Start to simmer, cover the meat balls with cabbage |
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It's almost done! Braised Meatballs with Chinese Cabbage Ingredients
2 lbs ground pork
2 lbs Chinese cabbage
1 tablespoon corn starch
2 tablespoons water
2 stalks spring onion
Marinades
1 stalk spring onion
3 slices ginger
1/2 cup water
1/2 teaspoon salt
1 tablespoon wine
1 tablespoon light soy sauce
1 egg
1 tablespoon corn starch
Some pepper
Seasonings
1/2 teaspoon salt
4 cups water
1 tablespoon light soy sauce
Directions
1. Chop the ground pork for a while, to make it sticky. Put in a large bowl.
2. Crush spring onion and ginger. Soak in 1/2 cup of water for 5 minutes to prepare the spring onion/ginger juice.
3. Add salt and spring/onion/ginger juice to the pork.
4. Add all other marinades. Mix and stir in one direction until the pork mixture becomes colloid.
5. Wet the hands with corn starch water. Make 4 to 5 meatballs.
6. Heat 4 tablespoons of oil in a pan. Fry the meatballs one by one until light brown.
7. Put 3 to 4 cabbage leaves on the bottom of a casserole. Fry spring onion and add to it too.
8. Remove the meatballs to the casserole. Add salt and 4 cups of water.
9. Cover the meatballs with 4 cabbage leaves.
10. Bring to a boil over high heat. Then simmer for 3 hours.
11. Cut the remaining cabbage to pieces of 1-2 inches.
12. Add cabbage to the casserole. Cook until the cabbage turns soft.
13. Turn off the flame. Add soy sauce and add salt if needed.
14. Reheat before serving and make sure the meat balls are hot enough.
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