How to Make Double Meat Braised Lion's Head Meatballs?

Ingredients:
Pork 500 grams (three parts fat)Water chestnuts 100 grams (or tender lotus root），Chinese cabbage 50 grams, water-soaked shrimp floss,Ham，Winter bamboo shoots Each 25 grams, green onion ginger shreds totaling 25 grams, salt 6 grams,monosodium glutamate 2 grams, rice wine 20 grams,soy sauce 25 grams,eggs 2 pieces, water starch 75 grams,pepper powder 1 gram, sugar color 25 grams, cooked lard 1000 grams (net consumption 50 grams)
Steps:
1. Cut the pork, water chestnuts, water-soaked shrimp floss, separately into small particles; cut ham and winter bamboo shoots into long square pieces.
2. Place the meat filling in a bowl, add water chestnuts, shrimp floss, eggs, salt, pepper powder, rice wine, and water starch to mix thoroughly, shape into four equal large meat balls, and fry until the surface turns light yellow before removing.
deep-fry
in large earthenware pot surface of soup
4. Place the meat balls in a large Chinese cabbage and winter bamboo shoots, ham into a pan over high heat, add plant oil and fry until about five parts hot before adding,stewed meat soup, boil, then add pepper powder and monosodium glutamate, thicken with water starch in a thin sauce, remove from the stove and pour into the earthenware pot with the meat balls.
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