Braised Lion's Head Meatballs

Add salt, soy sauce, rice wine, minced garlic, ginger, green onion whites, and white pepper to the ground pork.

Knead and squeeze the pork mixture until it becomes sticky and well combined.

Crumble tofu into the meat mixture and blend everything together evenly.

Slap the mixture firmly against the bowl to remove air, then divide and roll into large meatballs.

Drizzle cornstarch slurry over each meatball to coat the surface.

Carefully lower meatballs into hot oil and fry until the surface turns golden brown.

Remove meatballs from oil and set aside to drain excess oil.

Stir-fry napa cabbage stems in the pot until fragrant.

Place fried meatballs into the pot and drizzle soy sauce over them.

Lay remaining cabbage leaves over the meatballs, add water, then cover and bring to a boil on high heat.

Reduce heat and braise with lid on until meatballs are fully cooked through and juicy.

Sprinkle chopped green onions over the top, then turn off heat and serve.