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!
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