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  • Hey, Hanley.

  • 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.