• Start by soaking the dried mushrooms in 1 cup of hot water for at least 1 hour.
• When the mushrooms are fully reconstituted, give them a gentle squeeze to remove some of the excess water. Trim and discard the thick, woody part of the stem. Slice the mushrooms into thin slices. Reserve the soaking liquid for the braise.

Making the Shizitou Meatballs

• Combine all the MEATBALL ingredients in a large bowl and mix very well until the mixture forms a sticky paste. It's very important to reach this stage, otherwise the meatballs will fall apart during cooking.
• Separate the pork mixture into 5 equal parts. With your hands, form each portion into a round meatball, rolling them in between your palms.

Browning the Meatballs (3 Methods)

• Deep fry: Gently place the meatballs in 375° F oil and fry until a golden crust forms. They don't need to be fully cooked at this point.
• Shallow fry: In a wok or skillet, heat about 1 inch of oil over medium heat. Carefully place the meatballs in the oil and fry as many sides as possible until browned. Be careful not to overcrowd the pan. They don't need to be cooked all the way through.
• Bake: Place the meatballs on a baking sheet and bake at 450°F for 15-20 minutes, until they develop a crust. Flip the meatballs halfway through cooking.

The Braise

• Heat a medium-sized pot or Dutch oven over medium heat and add a tablespoon of oil.
• Add the sliced mushrooms and stir fry until they become lightly browned.
• Add garlic and star anise and stir fry until the garlic becomes aromatic.
• Add napa cabbage and stir fry until the thicker stems begin to soften.
• Stir in Shaoxing wine, light soy sauce, dark soy sauce, five spice powder and white pepper.
• Pour in the chicken stock and mushroom soaking liquid. Bring to a boil.
• Add the browned meatballs, reduce the heat and simmer for 10-15 minutes.
• Thicken the sauce with cornstarch slurry. Give the cornstarch and water a good stir and slowly drizzle a tablespoon of slurry into the braise. Stir it well and let it return to a boil. You'll notice the sauce has thickened. Repeat with the slurry until the sauce reaches your desired consistency.
• If you're using bean thread noodles, now is the time to add them. Let the braise come back to a boil then turn off the heat.