Title: Lion's head meatballs in claypot
 Categories: Chinese, Pork
      Yield: 1 Servings
 
      1 lb Minced pork
      2 sl White bread; without crust
           -and soaked in 1 cup water
    1/2 lb Tienstin cabbage; cut into
           -2 sections
      4 ea Stalks spring onion
      4 ea Dried black mushrooms;
           -soaked in water to soften
      2 sl Root ginger
    1/3 oz Vermicelli or glass noodles;
           -soaked in water to soften
      1 tb Dried shrimps;
           -soaked in water
      1 sm Plate of cornstarch to coat
           The meatballs for frying

MMMMM-------------------------SEASONING------------------------------
      2 tb Light soy sauce
    1/2 tb Cornstarch
      1 ts Sugar
      1 ts Ginger juice
    1/2 ts Sesame oil
           Salt and pepper to taste
      1 tb Oil

MMMMM---------------------------SAUCE--------------------------------
      3 c  Chicken stock
      3 tb Cornstarch; mixed with the
           -chicken stock
      1 tb Dark soy sauce
 
  Squeeze the bread dry and mix well into the minced meat with the
  seasoning. Divide the mixture into four to make four meat balls. Roll
  them in the plate of cornstarch and deep fry in hot oil. Set aside.
  Heat 2 tbsps oil in claypot and brown the ginger slices and spring
  onions. Add the shrimps, cabbage and mushrooms. Pour in the
  ingredients for the sauce and bring it to the boil. Add the meatballs
  and vermicelli and cook on low heat for 15 mins.  Adjust seasoning.
  
  From : Sherree Johansson  1:102/125.8  08 Mar 96 12:43:00