“lion’s head” (without fats) 放心吃狮子头 (无肥肉版）

i have made this dish a few times… it is very very nice and the hubby loves it.. plus it is healthy..
i think Cass has given meat ball a new definition.. it can be healthy and delicious afterall
老实说哈。。。这道宝贝儿，我做了几次
老小孩灰常喜欢。。健康版的狮子头，更是不在话下
Cass… 真有你的

Recipe adapted & translated from 揾到食

Ingredients (serves 3-4)

(1）
150g tofu
350g ground pork (lean)
1 medium size onion, diced
1 egg

(2)
6 bowls of stock
1tsp salt (or according to preference)
8 slices of ginger
20g dried scallop
1kg cabbage

Seasoning
1/2 tsp salt
1/2 tsp sugar *i omitted
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp pepper
1 tbsp corn starch

食材 （可供3-4人份）

（1）
豆腐 150克
瘦猪肉碎 350克
洋葱（中型） 1粒（切碎）
鸡蛋 1 粒

（2）
高汤 6碗
盐 1tsp 或适量
姜片 8片
江瑶柱（干贝）20克
白菜 1公斤

调味料
盐 1/2tsp
白糖 1/2tsp ＊我免了
生抽 1Tbsp
麻油 1Tbsp
胡椒粉 1/2Tbsp
太白粉 1Tbsp

Directions/方法

– drain water from tofu (i left it in the fridge overnight for this purpose), then crush. stir ground meat with chopsticks in one direction till it turns into a paste. add in seasoning to all of the ingredients from (1). mix well
豆腐沥干水分（我将它隔夜冷藏），取出、压碎。肉碎用筷子往同个方向搅拌至稍为起胶，然后把全部材料（1）加入调味料混合均匀

– divide meat paste into 5 portions, and shape into balls. fry the meat balls till it turns golden brown. remove and allow to drain. set aside
把混合均匀的猪肉碎，分成5等份，捏成肉丸子，放入热油锅里炸至外表呈金黄色，取出沥干油分，待用

– wash cabbage thoroughly and cut into big chunks. lay the “riper” portions of the cabbage on the bottom of a big pot and place the fried meat balls on top of the cabbage. then place the “younger” portions of cabbage on top of the meat balls
大白菜洗干净，切成大块状，把较老的白菜，平铺在锅底，把炸好的肉丸子放在白菜面上，然后用嫩的白菜盖着肉丸子

– pour in all ingredients (2) into the pot (except salt), and stew meat balls and cabbage for 1 hour. finally, add in salt according to personal preference and serve hot
把材料（2）加入锅里（除了盐），中火把白菜和肉丸子炖1个小时，最后加入适量的盐调味，即可开吃

* please refer to Cass’ post for more of her useful personal tips
＊请参考以上原食谱链接 ~ Cass 精心记载了很使用的笔记哈

eat eat eat eat eat!
我开动啦
( ˘▽˘)っ♨

Pollution index: 5 (central district, Hong Kong)