Shanghai Style Lion's Head Meatballs Recipe
The dish originated in the region of Yangzhou and Zhenjiang in Jiangsu province. The dish became a part of Shanghai cuisine with the influx of migrant
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Cooking tools:
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Mixing spoon
Ingredients
- 2 teaspoons sesame oil, divided
- 10 leaves napa cabbage
- 1 (4 ounce) package enoki mushrooms, stems trimmed
- 1/4 cup light soy sauce, divided
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 cup water
- 1 lb ground pork
- 1/2 cup water chestnut, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons fresh garlic, minced
- 2 tablespoons cornstarch
- 2 teaspoons shaoxing wine
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