Hey, What are we doing?

Lion's head Meatballs crazy.

Hi, I'm Claressa and this is Hanley.

This series is all about teaching Hanley how to cook.

Last time he made a solid tomato and egg dish.

Today we're making a Shanghainese meatball that requires a bit of deep frying and a lot of dicing.

They're called lion's head meatballs because they kind of look like a Chinese lion, and they require a lot of skill to make Mhm.

I'm not excited because I heard this one's gonna be complicated.

I got him to buy ground pork, ginger, scallions, napa cabbage, eggs, sugar, breadcrumbs, shushing wine, soy sauce, oyster sauce, corn starch and vegetable oil.

Okay, we need to peel the water chestnuts first because you got freaking freshwater and chestnut.

This whole back is already in the water, But now I'm, like, actually cutting the nets.

So it's like, so it embraces its natural habitat.

So the reason why we soaked it is so it's easier to peel This'll what is gonna be hard?

Okay, that's pretty good.

All right.

Okay, Now you're gonna dice it.

Super.

Finally.

Yeah.

So don't be so precious with the skinning man.

just trouble.

Four size.

And you think I'm trying to be precious with my skinning Mario?

You think I'm trying to be careful not to hurt the chestnut e?

Think so, man?

I'm a grown ass man.

Now you Onley cut 1.5 chestnuts and you're a grown ass man.

How many people can say they have cut chestnuts before?

More will have you.

Have you ever cut chestnuts before?

Exactly, bro.

You even a man yet?

Goddamn your baby boy, man.

People just got stop hitting on me.

You got a lot of haters in the comments, man.

They hate on me not knowing how to like Coke.

There's nothing wrong with not knowing how to cook.

That's what I'm learning.

Y'all the heart speak Cantonese, bro.

Yeah, Don't see.

You'll learn that.

And Mandarin your trilingual.

That's true.

Technically, I speak a little French to come onto the bells from a paella.

Hanley!

Hey, Messi!

Boco e So dumb.

Now, cut a little bit of slice of the ginger.

You know how like but there you have a big ass meal and then everything pays amazing.

I think you fight this tiny ass piece of ginger and it kills you.

Make it tinier.

Yeah, baby.

Little Ginger.

Okay, take one scallion.

You know, you can fold it.

Just fold.

It will be faster.

See why Chinese Why Chinese are good at math is literally Why.

Pleased by that by this time you are watching this video.

What Chinese are good at Math is already online.

So check that out.

Product placement.

All right.

There's so much more you can dio way Wanna put 450 g of pork and the thing So one packet is a but like 150 kg.

0.0 point 100 fifty's kilo kilograms.

Mad boy tried.

He's a good man.

My math.

Yeah, it's basically once 107 150 g for each packet.

So maybe like four packets putting it You only need three.

Dude, is there 1 50 e only need three a.

All right?

I mean, can I do for because there 1 50 g each, right?

Well, if they're technically over 1 50 there, like 1 70 But hell, no, Only three.

Walk.

Oh, great.

Crack an egg inside.

Yo, I learned this one new trick, Clary.

So you'll be so proud.

Peep Peep.

You ready?

O e even.

Look at the egg, man.

Any shells?

Nope.

Damn.

No shell stubble.

Check for the scale.

Are you know shells?

Okay, We're gonna put in a teaspoon of sugar, get a little, uh, like a little spoon.

One hand cracking.

It's crazy.

You'll show You don't want me to do it again.

No.

You only need one egg.

Okay.

One spoonful of that you want.

Okay, We're gonna dio five spoons of the breadcrumbs.

Yeah.

One, maybe just four to three.

Handley, you can just do it without me counting.

Um uh um we're gonna dio three big spoons of the wine.

The Shaoxing wine.

Yo, that's too much.

No, I feel like Okay, that's good.

Okay, now, two tablespoons soy sauce.

Yeah.

Okay, dude.

Two tablespoons oyster sauce.

Something funny about this oyster sauce, man, It looks a little too.

Now, add a bit of pepper.

Pepperoni.

How does this work, Mom?

Is that coke man?

Always make out.

Just way too complicated.

Got him.

Okay.

Now, half a spoon of corn starch half a spoon of uh huh uh, Pepper, this is the struggle.

When you see people with the column.

Storage.

How does normal cooking show make sure that the table is cleanest.

How?

Look at the over this.

It's possible.

How is the texture?

If it's too dry, we're gonna add a bit of water.

Um, it looks it looks pretty wet.

You want me to crack another egg?

No.

The yoga stuck to one off them.

I think they have some type of connection.

Make sure it's all even.

Yeah.

Okay, so first sliced to actually four pieces of ginger and put that in the bowl.

You love gingery.

And then, uh, take two scallions and cut them like into two inch slices.

Two inch slices.

All right.

All right.

I know how long.

It's one inch, one inches about that two inches.

This.

Yeah, sure.

All right.

Gotcha.

Okay.

Now, in the cup, we're gonna put in half a spoon of sugar, two spins of wine to spins of oyster sauce to all.

Hmm.

Fuck.

I stopped oyster to the chestnuts.

A dash of sesame oil.

Okay, that's good.

And then fill that cut halfway with water.

It doesn't matter if it's cooking water.

It doesn't matter if you're going to cook.

It actually you might as well just fill that pot up.

Like with oil?

Uh huh.

My don't like, shocked his oil.

All right.

I mean, it's four.

It should be able to cover one.

Leave it on the stove for now.

Don't turn it on.

Shape the meatballs.

Makeup to meatballs Shape made them look like meatballs.

I see.

I see.

I see.

I do.

I touch them.

Yeah, Touch it.

Use your hands and shape a meatball.

It's really wet, though.

That's fine.

All right.

Oh, way.

Need to add a little bit more breadcrumbs than if it's to what?

I should be doing something like this.

Yeah, Let's see.

Handling.

Don't just drop it.

Like when you put it gently on the plate, gent.

Holy they go!

That Handley they want Hurry up, man!

This is where we could be creative.

Pete, this is the meatball for me.

So I poke a little hole in the middle.

And for this meatball stuffing, I put Marios Meatball, innit?

Hanley?

Okay.

Wash your hands.

And while we're waiting for the oil, let's peel like four pieces of the Napa cabbage and wash it.

You can add the meatballs in get across Each meatball should only fry for about two minutes, and then you take it out.

Two minutes.

All right, I'm gonna check my phone.

Two minutes.

Finish through it for the gram.

Walk.

All right, man.

Oh, it looks so good.

Damn, son.

Damn Walked off.

Let's go.

Easy, man.

Didn't even need to try.

Okay, Now, what you're gonna do is take some of that oil just like three spoonfuls and put it in the pan and heat up the pan.

Oh, heat of the panic.

And when it's hot, you're gonna add in the ginger in the scallions, Man, I'm fan blowing off these meatballs, man, because they look crazy.

Bruh.

Okay, then at the sausan.

But don't at all of it.

Maybe add, like, 70% of it.

70% of it.

Okay.

Hey, at the cabbage.

And now, okay.

And then other meatballs on top.

Do I put it on top of the cabbage?

Yeah.

Is it getting liquid the meatballs?

No, they're solid.

Okay.

And then pour the rest of the sauce over.

Do it for the grand man.

Come on, man.

Impressing my office.

Wow!

Boomerang Boomerang.

Alright, Plating.

Careful.

The meatballs are likely toe.

Yeah.

Oh, the napa cabbage looks great.

Cabbage looked like cabbage for shelf.

I don't know about Great, but look like cabbages for shower.

Yeah, look at that.

The way I'm playing it is you already know, boy, have some like an aesthetic in my It's very good handling.

I'm really proud of you.

Thank you.

Was it cooked thoroughly?

Yep.

I just realized I may have headline hit when I was a kid because it tastes like that.

You know what I'm trying to say?

Childhood memory accomplish, bro.

I'm gonna take a bite.

It's juicy people.

Hindley, Are you proud?

I am proud.

You know, I feel like you need to have more chestnut, though.

Would you do this again at home?

Nope.

Too much work.

And we need, like, almost a full bottle off in olive oil.