Mrs. Ma's Chinese Cookbook by Nancy Chin

Author:Nancy Chin
Language: eng
Format: epub, pdf
Publisher: Tuttle Publishing

Method: 1. Using chopsticks or a fork, mix A ingredients thoroughly. Wet hands with cornstarch mixture and mold meat mixture into four large balls. 2. Heat oil and fry meat balls to golden brown. Remove to a plate. 3. Separate cabbage leaf by leaf, cut coarsely, and wash. 4. Using same oil as for meat balls, fry cabbage for 2 minutes. 5. Spread cabbage in bottom of pan, place meat balls on top, add mixture B, and simmer for 1 hour.

Note: This dish may be prepared in sufficient quantity for two meals. Flavor of leftover portion will not change during interval. Simply reheat before serving.

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