Clear-Braised Lion’s Head Meatballs

Name: Clear-Braised Lion’s Head Meatballs
Total time: 180 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: pork shoulder (coarse-ground, 20% fat); soft tofu (silken, drained); ginger; scallion (white and green parts, finely chopped); white pepper

清炖狮子头 · qīng dùn shī zi tóu

家庭快手版 · Home version: Family version skips the traditional hand-chopping—uses coarse-ground pork and gentle folding to preserve tenderness, and simmers in a wide stockpot instead of individual porcelain bowls.

My great-aunt in Yangzhou made these every winter solstice—she’d shape them with wet hands, whispering ‘big head, soft heart’ as she lowered each into simmering broth. Her secret? A spoonful of mashed tofu to bind without gumminess.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More tofu recipes →Comfort Food Soups

Ingredients

pork shoulder (coarse-ground, 20% fat)猪前腿肉（粗绞，肥瘦比2:8）🛒 local500 g
soft tofu (silken, drained)嫩豆腐（绢豆腐，沥干）🛒 local150 g
ginger生姜🛒 local20 g
scallion (white and green parts, finely chopped)小葱（葱白葱绿切末）🛒 local30 g
white pepper白胡椒粉🛒 local2 g

pork shoulder (coarse-ground, 20% fat): Grind twice at coarse setting; do not overmix

soft tofu (silken, drained): Press gently between paper towels for 5 min

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Instructions

1Place pork in large bowl. Add mashed tofu, grated ginger, scallions, white pepper, and 10 ml Shaoxing wine. Using wet hands, gently fold 40 strokes—do not knead. Chill 30 minutes.
湿手防粘，轻拌保松
🔍 Look for 40 下 + 冷藏30分钟 · 40 strokes + 30 min chill
Visual: 肉糜松散附着，无筋丝拉扯Mixture clings loosely; no stringy strands form
You know it's right when: 触感凉润微黏，非胶黏Mixture feels cool and slightly tacky—not sticky
2Wet hands thoroughly. Scoop 120 g mixture per ball. Gently roll into smooth 8-cm spheres—no pressing. Place on parchment-lined tray.
湿手团丸不破形
🔍 Look for 5 分钟 · 5 minutes
Visual: 表面哑光无裂痕，无缝隙Surface is matte and unbroken; no cracks or seams visible
You know it's right when: 丸子离盘悬空不塌陷Ball holds shape when lifted—no sagging
3Bring 2 L water and 10 g ginger slices to gentle simmer in wide stockpot. Carefully lower meatballs in, one at a time, using a slotted spoon. Maintain bare simmer (not boil).
微沸定型不散
🔍 Look for Low heat 2 分钟 · 2 minutes
Visual: 水面微颤泛泡，无翻滚Water shimmers with faint bubbles; no surface agitation
You know it's right when: 丸子微浮即沉，不漂不散Meatballs rise slightly then settle—no floating or breaking
4Cover and simmer gently 1.5 hours. Skim any surface foam after first 15 minutes. Do not stir—only tilt pot to rotate if needed.
静置慢炖保嫩
🔍 Look for Low heat 1.5 小时 · 1.5 hours
Visual: 汤色澄澈见底；丸子膨至10厘米Broth remains crystal-clear; meatballs swell to 10 cm
You know it's right when: 每丸中心偶有细泡缓缓上浮Occasional tiny bubble rises from center of each ball
5Carefully lift meatballs with slotted spoon into warmed serving bowls. Ladle hot clear broth over. Garnish with fresh scallion greens and a drizzle of sesame oil.
热汤激香提神
🔍 Look for 2 分钟 · 2 minutes
Visual: 汤色通透，油花如丝游动Broth is transparent, shimmering, with delicate oil swirls
You know it's right when: 芝麻油遇热即迸发浓香Sesame oil scent blooms instantly upon contact with hot broth

Tips

· Chilling the mixture prevents fat smear and ensures clean texture
· Use a wide pot—the meatballs need space to poach, not crowd
· Freeze extra broth for instant 'clear soup' base later

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library