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3 lb Chinese cabbage, cut into 2" length
Cooking oil
2 cups water
1 lb minced port
1 tsp salt
1/2 tsp sugar
2 tsp sesame oil
1/2 tsp cooking wine
1/4 tsp black pepper
1 tsp green onion, chopped
1 tsp ginger, chopped
2 tsp corn flour
2 tsp corn flour mix with 2 tsp soy
sauce and 1 tbsp water
Salt and pepper to taste
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Method:
Heat 3 tbsp oil in pan. Stir-fry cabbage
until soft. Add water and cook for 10 minutes. Set aside. Season the
minced pork with salt, sugar, sesame oil, cooking wine, black pepper,
green onion, ginger and corn flour for 20 minutes. Separate into 4
portions and shape into balls. Coat each ball with corn flour mixture.
Heat oil in pan. Fry pork balls until golden brown. Put the pork balls
and cabbage soup into a heatproof casserole. Cover and simmer 1 hour
over low heat. Add salt and pepper to taste. Serve.
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