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Shanghai- See Ji Tau (Lion’s Head) Hot Pot, Fire Pot or Sand Clay Pot


1#                    Ground pork

6ea                   Scallions, white only, reserve green

3T                    Flour

1 ea                  Egg white, beaten

1T                    Shao-hsing wine

1t                     Ginger, minced

2t                     Soy

2t                     Sugar

1t                     Sesame oil

3/4t                  Salt

Pinch               Pepper

2T                    Peanut oil

8ea                   Shanghai bok choy, washed sliced thin

3 cups              Chicken stock



  1. Place first eleven ingredients in a bowl and stir in one direction until incorporated
  2. Form into 8 meatballs
  3. Heat peanut oil in a skillet and cook meatballs until brown and cooked through
  4. Place the bok choy in the clay pot and pour stock in
  5. Top with meatballs and bring to a boil
  6. Simmer for 25 minutes stirring occasionally until the bok choy is tender and the flavor of the mixture has developed
  7. Adjust seasoning
  8. Present in “Pot” with smaller individual bowls for serving



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