Chinese: Crab Meat Lion's Head

Ingredients

16 ml oil
260 gr pork
2 eggs
10 ml sherry
3 gr salt
8 gr cornstarch
2 scallions
4 slices ginger
16 ml soy sauce
200 gr celery
8 gr cornstarch mixed with

Instructions

water Cut celery/or chinese cabbage into 5 cm segments. Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.