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Use a frying pan to sauté ginger, garlic, spring onion and leek until it turned a little bit soft.
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Add star anise and cinnamon to sauté with.
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Place procedures 2 and meatballs we made earlier into a stock pot or a casserole dish.
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Add all the seasonings into the pot and use water or stock to cover the meatballs.
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Use full strength power to boil it then turn to lowest fire to simmer it for 30~45 minutes and then put Chinese leaf, frozen tofu into the pot to cook for another 15~20 minutes until it’s soft.
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Add glass noodle at the end to cook with the meatballs as glass noodles will absorb a lot of soup. After the glass noodles soften add the lion head meatballs. Then of course you can eat.