Pork And Chestnut Lion'S Head
|Ground pork||1 Pound|
|Stale bread||1⁄2 Pound (In Small Pieces)|
|Mushrooms||8 , soaked and chopped|
|Water chestnuts||12 , chopped|
|Chopped onion||1 Cup (16 tbs)|
|Ginger slice||2 , chopped|
|Egg||1 , well beaten|
|Soy sauce||4 Tablespoon|
|Celery cabbage||2 Pound, cut into 4 inch lengths|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
Mix the pork with the bread, mushrooms, water chestnuts, onion and ginger.
Add egg, sherry, soy sauce, salt, pepper, sugar, cornstarch and 1 tablespoon oil and mix thoroughly.
Shape into 4 large balls.
Heat pan with 2 tablespoons oil and when it is hot add the meatballs and saute till well browned.
Cut the celery and cabbage into quarters and then into 4 inch sections.
Place in a large flat pan and put the meatballs on top.
Add the chicken stock and simmer for 2 hours.
Arrange the cabbage on a platter and the balls on top of the cabbage and pour the gravy over all.
Serve at once.