Braised Meat Balls, Braised Chicken Wings, Cabbage and Meatball Soup (红烧狮子头，红烧鸡翅，大白菜猪肉丸子汤）

Braised Meat Balls（红烧狮子头）aka Braised "lion head" is made out of minced pork. There are many different ways of making it, just like spaghetti meatballs, probably have hundreds of ways of making them. This is my version:

Ingredients: Minced Pork, fresh lotus root, egg, soy sauce, oyster sauce, white pepper, Chinese cooking wine, salt, corn flour, ginger, shallot, garlic, sesame oil, sugar.

Steps:
1. Mix 50% minced pork with 50% finely chopped fresh lotus root. Mix in little amount of salt, corn flour, ginger, shallot, garlic, sesame oil, soy sauce. The consistency of the mixture should not be too watery, otherwise the shape might not hold while frying.
2. Make the mixture into ball shape.
3. Deep fry in very hot oil. Very hot oil can help maintain the ball shape. When the color of the skin turned a light shade of golden, take them out. At this stage, the meatballs might be only half-cooked.
4. In a pot, add little oil, return the balls to the pot, add some water (or stock) to cover the meatballs, then soy sauce, sugar, oyster sauce, cooking wine. Let it simmer till the water level is low.
5. Mix in corn flour+water mixture to thicken the sauce. Serve.