Name: Casserole of Clear-Simmered Lion’s Head (沙鍋獅子頭)
Yield: It would serve 4 to 6 as a main course and 8 to 12 as part of a buffet, where each guest spoons off only part of a meatball.
Cuisine: Chinese
Ingredients: 2 egg whites, well beaten; 2½ tablespoons light soy sauce; 2 tablespoons dry sherry; 2 tablespoons oil; 1 teaspoon salt; 3 tablespoons scallion-ginger juice; ¼ teaspoon salt; ½ teaspoon sugar; 1½ pounds Chinese or celery cabbage, cut into 2-inch pieces; 3 tablespoons cornstarch dissolved in 5 tablespoons water; 2½ cups meat or chicken stock; 2 tablespoons cornstarch dissolved in ½ cup cold meat or chicken stock; 2 pounds ground pork, loin or butt; 2 quarter -sized slices peeled ginger

Preparation info

It would serve
4 to 6
as a main course

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These meatballs are so named because of their huge size. Their wonderful light texture will never be apparent when such unmentionable foreign substances as breadcrumbs or cornflakes are added, as is done in some poor recipes. It is the result of blending minute grains of pork fat with the lean meat, where they act not only as little cushions but also as moisturizers for the meat throughout the cooking.

The authentic version from Yangchow, where the dish originated and gained nationa