” Lion’s Head Soup ” ( Shr Za Tou )

  •  >Today I made a soup for dinner which is traditionally eaten during the cooler months of the year. But I figured it is cold somewhere in the world, even if it isn’t so in Miami, so what the heck, bring it on. Besides, I turned the a/c down a bit so all was fine   🙂
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    All about  LION’s HEAD SOUP
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    Ingredients :1 pound ground pork
    1/2 pound mung bean noodles, soaked
    1 whole egg
    1 tablespoon cornstarch
    5 chinese black mushroom
    1 red radish, finely sliced
    2 teaspoons sesame oil
    1 tablespoon ginger root, paste
    scallions, sliced
    1 tablespoon peanut oil
    1 head napa cabbage, sliced coarsely
    2 cups chicken stock
    1 tablespoon soy sauce
    1 teaspoons sesame oil
    salt. to taste
    cayenne, to tasteMethod :

    1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, salt, cayenne and half of the scallions together in a bowl.
      Use your hands to mix until the ingredients are evenly distributed. Set aside.
    2. Heat the vegetable oil in a wok or large skillet over high heat.
      When the oil is hot, saute the napa cabbage and mushrooms until cabbage begins to wilt, about one minute.
      Pour in the chicken stock. Bring to a boil, then lower the heat to a simmer.
    3. Shape the pork mixture into tennis ball size balls.
      Add  them into the boiling stock. When the last ball has been added, cover with a lid and simmer for 45 minutes, depending on size of dumplings .
      When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add noodles and seasoning to the soup.
      To serve, garnish with remaining scallions and cilantro, drizzle with sesame oil and chili oil..Bon Appetit !   Life is Good !
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