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Shih tsu tou "Lion's Head" Recipe

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This recipe for Shih tsu tou "Lion's Head", by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Swann Goodrich
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. cornstarch
1 lb. ground pork
3 T. soy sauce
1 egg
1 lb. Chinese celery cabbage
1 T. peanut oil
1 T. sugar
1/2 c. stock or water

Directions:
Directions:
In a large bowl, mix cornstarch with 2 tablespoons of cold water. Combine the ground pork with the cornstarch mixture. Add 2 tablespoons of soy sauce and the egg. Stir with chopsticks in one direction until the meat holds together. Set aside.
Trim the wilted ends from the cabbage, cutting off and discarding the root end. Separate the leaf stalks and wash well. Drain and dry well. Cut each stalk in 1/2 inch lengthwise strips the into crosswise 3 inch long sections. On the bottom of a 2 to 3 quart casserole, arrange about a quarter of the cut up cabbage in a layer. Set aside.
Preheat a 10 inch skillet to very hot. Add oil to coat the pan. Wet hands with cold water and divide the meat into four portions. Roll into 4 round balls. Put them in the skillet one by one. Fry the meatballs over moderate heat until lightly brown. Gently remove and place on the cabbage in the casserole.
Stir-fry the remaining cabbage in the same skillet for 2 minutes. Add sugar and the remaining 1 tablespoon of soy sauce, and pour on a 1/2 cup of stock over the meat balls. Cover the casserole tightly, slowly bring to a simmer and cook for 5 minutes and continue simmering for an hour on the stove or bake at 300 degrees for an hour in the oven. Serve hot.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Mom used to serve this on a platter with the cabbage looking like the mane of the lion's head.

 

 

 

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