Friday, January 29, 2010
New Years Previews!
So, got around to making some of the New Year dishes this week. Above are the sichuan beef dumplings with fennel. And below is the Lion's head casserole. I made the Lion's head casserole by cooking a poulet rouge chicken to make a stock, fried the meatballs, and then stewed the meatballs in the stock with some nappa cabbage and clear noodles. The meatballs are made of minced carrots, cut noodles, and ground pork!