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Lion's Head Meatballs In Claypot

1 lb Minced pork
2 sl White bread; without crust and soaked in 1 cup water
1/2 lb Tienstin cabbage; cut into 2 sections
4 Stalks spring onion
4 Dried black mushrooms; soaked in water to soften
2 sl Root ginger
1/3 oz Vermicelli or glass noodles; soaked in water to soften
1 tb Dried shrimps; soaked in water
1 sm Plate of cornstarch to coat
The meatballs for frying


Seasoning
2 tb Light soy sauce
1/2 tb Cornstarch
1 ts Sugar
1 ts Ginger juice
1/2 ts Sesame oil
Salt and pepper to taste
1 tb Oil


Sauce
3 c Chicken stock
3 tb Cornstarch; mixed with the chicken stock
1 tb Dark soy sauce


Squeeze the bread dry and mix well into the minced meat with the seasoning. Divide the mixture into four to make four meat balls. Roll them in the plate of cornstarch and deep fry in hot oil. Set aside. Heat 2 tbsps oil in claypot and brown the ginger slices and spring onions. Add the shrimps, cabbage and mushrooms. Pour in the ingredients for the sauce and bring it to the boil. Add the meatballs and vermicelli and cook on low heat for 15 mins. Adjust seasoning.


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