3 1/2 oz (100g) Chinese Yam,
peeled (or substitute potatoes)
- 1 egg, beaten
- 14 oz (400g) lean and fat pork
- 3 tbsp (50 g ) cornstarch (corn flour)
- 2 tsp. rice wine
- 9 oz (250 ml) vegetable oil for deep-frying
- 1 tsp. soy sauce
- 1 tsp. scallions , chopped
- 2 tsp. salt
- 1 large fennel ( substitute 1 clove of star anise)
- 1 tsp. fresh ginger, chopped
- 2 cups (500ml) meat stock 1/4 tsp.
- MSG (optional)
HOW TO PREPARE
Boil, peel and mash the yam or potato.
Mince the pork and mix with the yam mash,
MSG, rice wine,
1 tsp. of the soy sauce,salt,
and 1 tsp. of the ginger.
Stir in one direction until
the pork and yam paste stiffens,
then shape it lightly into four
flattened balls.
Mix and egg, cornstarch,
and 1 tsp. soy sauce into
a paste and coat the balls.
Heat the oil in wok over medium heat
to moderately hot, 212oF (100oC).
Deep-fry the meatballs until they
are reddish-brown, drain,
and place in a heat-proof bowl.
Add the scallion, the remaining 3/4 tsp.
ginger, the fennel, and stock,
and place the bowl in a steamer.
Steam the meatballs until done.
Discard the scallions, ginger and fennel.
Remove and serve.
