lion's head (pork meatball with napa)

Ingredients ...

[1] pork, 3 lbs, 30% fat 70% lean, enough to make 6~8 meat balls
[2] sake(rice wine), 1/2 cup
[3] soy sauce, 1/4 cup
[4] salt
[5] scallion, 5,  cut into fine pieces
[6] ginger, 6 big pieces, cut into fine pieces
[7] dried shrimp, 6 big ones, cut into fine pieces

[8] corn starch ==> add water to make thick liquid
[9] cooking oil, enough to cover 1/2 of a meatball in the pot
[10] napa ==> cut into 3 slices for each leaf, along the stem

Directions ...

[a] cut [1] into 2~3 mm slices, then chop them randomly, just to make sure there is no piece too big.
[b] +[2]+[3]+[5]+[6]+[7]
[c] +[4] to flavor, mix thoroughly ==>[A]

[d] wait 30 minutes for the ingredients and the sauce to completely soak into the meat
[f] add [9] to small pot, make sure the oil cover 1/2 of a meatball, medium heat
[g] make meatball the size of a fist from [A], throw back and forth between two hands to let out the air and make the meatball a bit firmer.
[h] use a spoon, cover the meat ball with [8], then fry in the pot, turn when brown.  done when the meatball is medium brown all over.

[j] when ready to eat, put the meat balls into a big pot, add water to cover 1/2 of a meat ball.
[k] bring to boil, then simmer for 1.1/2 hours
[l] +[10], bring to boil, let simmer for 30 minutes
[j] add [4] if needed.

Notes ...

-- after step [h], you can freeze the meatballs for later use.

（courtesy of  Chang Miaw)