Braised Meat Balls in Brown Sauce Recipe 红烧狮子头食谱

1. Cut the chinese cabbage to piece, set aside.
大白菜切成块状洗净,备用。

2. Chopped the pork meat to mince, marinated it for 10-15min, set aside.
将肥瘦肉剁成肉末, 腌制大概10-15分钟，备用。

3. Put the minced pork to big bowl, add in salt with cornstarch and mixed it, toss till the meat has fully absorbed the cornstarch.
将剁好的肥瘦肉放入盆中，加入盐玉米淀粉和以同一方向搅拌后，将肉摔至到肉有黏性为止。

4. Add in egg after toss the meat, put in the water separately and mixed.
摔好后的肥瘦肉末中加入鸡蛋，拌均匀后将适量的水分次加入，一面加水一面搅拌至水分被肉吸收为止。

5. After mixed, add in coriander, minced ginger, chopped onion and other seasoning A, mixed it and divided to similar size meat ball.
拌好的肥瘦肉末中加入香菜、姜末、葱末及其他如调味料A，拌匀后将肉馅分成一样大小的分量，用手掌捏成圆球形即成狮子头。

6. Heat the oil and pan-fried the meat ball with medium high heat till the meat ball turn to golden color.
热锅下少许的食油，将捏成圆球形的狮子头放下锅里，以中火煎至表面变金黄色。

7. Ready claypot, put in onion, ginger and Chinese Cabbage (Ingredient B), and then put in Seasoning B till boiled, turn to low heat and braise for at least 30min.
取沙锅，将材料B的葱、姜拍破后与大白菜一起放入锅中垫底，然后就是狮子头及调味料B，待烧滚后，转小火煮约30分钟就可以了。