Key Points For Preparing Clear-Stewed Lion's Head Meatballs With Crab Roe

1. Ingredient selection is crucial; pork belly is the required cut for the meat filling. The ratio of fat to lean meat must be precise - ideally 70% fat to 30% lean - to ensure the resulting meatballs are tender.
2. Knife skills involve a combination of fine slicing and coarse chopping. First, slice the fat and lean meat into fine strips, then into tiny cubes. Next, coarsely chop each portion until the pieces resemble pomegranate seeds. Finally, mix them together and give them a rough, combined chop so the fat and lean cubes bind evenly.
3. Add the seasonings to the prepared meat mixture and stir vigorously in a bowl until the mixture becomes firm and elastic (develops "spring").
4. Shaping the meatballs requires finesse. Place a portion of the seasoned mixture in your palm, keeping your fingers together and cupping your hand. Toss the meat back and forth between your hands; the motion naturally rounds and smooths the meatball. Using the right touch and technique is essential to achieving a perfectly round, smooth finish.
5. Heat control is vital; the cooking process requires careful adjustment of the flame. Place the "Lion's Head" meatballs into a clay pot containing boiling broth. Once the broth returns to a boil, reduce the heat to a low simmer and cook for approximately two hours. This method yields meatballs that are rich and fatty yet not greasy, offering a texture that melts in the mouth.