Cooking Time | 30 min

Shanghai Lion′s Head Meatball

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Ingredients

Half lean and half fat ground pork  340g
Nape cabbage or baby bok-choy   
 450g
Knorr® Chicken Broth Mix
 1½ tsp
Water
 2 cups
Soy sauce  1 tbsp
Salt
 ½ tsp

Seasoning

Egg  1 piece
Cooking wine  1 tbsp
Cornstarch
 1 tbsp
Salt
 1 tsp
White pepper  ¼ tsp
Fresh ginger (minced)  1 tsp
Green onion (minced)
 2 stalks

METHOD

Tips

Mix ground pork in one direction to make the pork smooth and sticky