Rou yuan zi 肉圓子 (Chinese Meatballs)

- Add 2 c. chicken stock to 3 lbs ground pork butt

- 2 tsp. add soy sauce

- add 1 egg to meld together

- 3 stalks green onion

- 2 tsp. cornstarch to thicken

Stir about 40-50 times til soft and well-mixed.

Cornstarched!

Don't cry! Oh wait… green onions.

In a large pot: add 2 cups chicken stock, 2 c water, a couple of green onion twigs and 3-4 slices ginger. 

Heat on medium.

 In medium saucepan, add veggie oil to cover the bottom,

- roll meat into balls about the size of an egg, add it into oil, fry on high heat until browned on two sides. (Put water on hands to prevent meat from sticking to you!)

- add into the big pot once fried 

 

 

- cook on medium heat until tender (longer the better.. 30min?)
- add in tied tofu

- add in cabbage at the end

- Shiitake mushrooms and chopped garlic if wanted

Voila! Enjoy!