Lion's Head Stew

Deselect All

2 pounds coarsely ground fatty pork

1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped

scallions - all blended together and strained)

2 eggs, lightly beaten

Canola oil, to cook

Cornstarch, to coat

1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices

Chinese clay pot with cover

2 teaspoons sugar

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

2 large pieces dried tangerine peel

8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved

6 cups chicken stock

Salt and black pepper, to taste