Braised Lion's Head

Braised Lion's Head

These savory **Steamed Meatballs with Burdock and Cabbage** are a delicious harmony of tender, flavorful meat and fresh vegetables. The meat filling—infused with grated burdock, scallion, ginger, and a mix of light soy sauce, sesame oil, and salt—is hand-mixed until sticky for the perfect texture. Coated in a crispy egg-starch batter and fried to golden perfection, the meatballs are then steamed with a rich sauce featuring eight角 (star anise) for deep, aromatic flavor. Paired with blanched oil cabbage for a crisp, vibrant contrast, this dish is finished with a glossy, thickened sauce that ties everything together. Beautifully presented and packed with umami richness, this recipe is a delightful balance of meaty indulgence and fresh greens—perfect for a satisfying meal any day!

38 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
meat filling
500g

The aromatics

🧅
burdock
100g
🧅
oil cabbage
300g
🧅
scallion
2 stalks
🧅
ginger
30g
🧅
star anise
2 pieces

The sauce & seasonings

🧂
light soy sauce
3 tablespoons
🧂
sesame oil
1 tablespoon
🧂
eggs
2
🧂
starch
3 tablespoons

Instructions

1. Step 1

Step 1
Place the meat filling in a container, add grated burdock, scallion and ginger, light soy sauce, salt, and sesame oil, and mix well in a clockwise direction until the meat filling is sticky.

2. Step 2

Step 2
Shape the mixed meat filling into large meatballs.

3. Step 3

Step 3
Mix 2 eggs with an appropriate amount of starch to form a paste, then add 3 tablespoons of light soy sauce, 1 tablespoon of salt, and 1 teaspoon of sugar to the container to make a sauce.

4. Step 4

Step 4
Coat the meatballs with the egg and starch mixture.

5. Step 5

Step 5
Heat a large amount of oil in a pot, and when the oil is hot, add the meatballs and fry until they are golden brown on the surface and firm, then remove and drain the excess oil.

6. Step 6

Step 6
Place the meatballs in a large bowl, pour the prepared sauce over the meatballs, sprinkle with chopped scallion and ginger, and eight角, then steam for 20 minutes after the water boils.

7. Step 7

Step 7
In another pot, blanch the cleaned and halved small oil cabbage in boiling water with a little oil and salt until it is cooked.

8. Step 8

Step 8
Arrange the cabbage on the side of the plate, place the steamed meatballs in the middle, and pour the remaining sauce into the pot, adding an appropriate amount of water and starch (1 tablespoon of starch with half a bowl of water) to thicken the sauce, then pour it over the dish.

9. Step 9

Step 9
The combination of meat and vegetables is delicious and easy to make.

10. Step 10

Step 10
The appearance is beautiful, and the inside is rich, making the spring time delightful.

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