Braised lion's head
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Braised lion's head
  Meat  
Last updated 6/12/2012 1:10:02 AM. Recipe ID 37160. Report a problem with this recipe.
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      Title: Braised lion's head
 Categories: Meat
      Yield: 4 Servings
 
      4 lg Porkballs
      1    Head Mustard cabbage
      2 tb Oil
      1 c  Stock
    1/2 c  Soy sauce
 
     1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe
  "Lion's Head"); cut mustard cabbage as in step 5.
  
     2. Heat oil in a heavy pan and brown porkballs quickly. Add stock
  and soy sauce and bring to a boil; then simmer, covered, 30 minutes.
  
     3. Add cabbage; simmer, covered, 30 to 40 minutes more.
  
     VARIATION: Make smaller porkballs and sauté 15 to 20 minutes. Top
  with Chinese cabbage stems, cut in 3-inch sections. Simmer, covered,
  with no additional liquid, 10 to 15 minutes more.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 37160 (Apr 03, 2005)

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