Cooking Tips For Clear-Stewed Lion's Head Meatballs

1. For the best flavor and texture, use a meat mixture with a ratio of 30% fat to 70% lean meat; the meat should be hand-cut into small cubes rather than minced into a paste.
2. The meat mixture needs to be picked up and thrown against the mixing bowl repeatedly to develop the right binding texture, rather than simply stirred with chopsticks as one would for dumpling filling.
3. Do not add too much starch, or the texture will suffer.
4. These meatballs are relatively soft, larger than standard meatballs, and prone to falling apart; therefore, they require a quick setting process. When making the clear-stewed version, use cold water to help them set, handling them gently to avoid breaking them.
5. The broth used for stewing is crucial; ideally, use a rich stock or chicken broth. If neither is available, prepare a simple clear broth yourself, and ensure the meatballs are stewed slowly over low heat.