清炖狮子头Stewed Minced Pork Balls

绞肉再略剁片刻，使肉产生黏性，放入大碗中。Chop the pork mince again. Place in a large bowl.

把葱和姜拍碎，在1/2杯水中浸泡3-5分钟，做成葱姜水。Crush green onion and ginger, soak in ½ cup of water for 3-5 minutes to make the green onion and ginger juice.

绞肉中先加盐和葱姜水搅拌（葱姜水的分量要依肉的吸收度而定），再依序将拌肉料调入肉中，边加边摔打，以使肉产生弹性。Stir pork with salt and green onion juice (the amount of juice we use will be decided by how much the pork can absorb). Add rest of the marinades, stir in one direction until pork mixture become colloid.

将肉料分成4-5份，手上沾太白粉水，将肉做成大丸子。锅中烧热4大匙油，放入丸子，轻轻煎黄两面，盛出，放入砂锅中（砂锅底部可先垫上2片大白菜叶或几支煎过的葱段）。Wet your hands with cornstarch water, make 4 or 5 meatballs. Heat 4 tbsp of oil in wok. Fry the meatballs one by one until light brown. Remove to a casserole dish that is already lined with 2 pieces of cabbage leaf or several fried green onion.

取3片白菜叶盖在肉丸上，加进清汤和盐，大火煮滚后改小火，炖煮约3小时。Add salt and soup stock in, or 3 pieces of cabbage leaf bring to a boil over high heat, then simmer for 3 hours.

竹笙泡水至涨开，用热水冲洗几次，切成约4公分的段。白菜切宽段，放入热水中烫至微软，捞出，沥干水分。Soak bamboo mushroom to soft, rinse with hot water for several times, then cut into 4cm sections. Cut cabbage to wide pieces; blanch for a while, drain.

将竹笙和白菜放入砂锅中，再煮至白菜略软，加少许酱油调色，可以再加盐调味。Add bamboo mushroom and cabbage to casserole dish, cook until cabbage turn soft, add soy sauce for colour, and season with salt if needed.