Four Delicacy Meatballs

Name: Four Delicacy Meatballs
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 400 g lean pork leg (cleaned, drained, minced); 100 g soaked sea cucumber (cleaned, drained, minced); 50 g soaked shiitake mushroom (cleaned, drained, minced); 50 g winter bamboo shoot (cleaned, drained, minced); 25 g dried shrimp (soaked then minced); 2 eggs (for egg batter); 15 g cooking wine (huangjiu, for seasoning); 5 g salt (for seasoning); 2 g MSG (for seasoning); 5 g soy sauce (for seasoning); 15 g dry starch (for mixing meat filling); 10 g flour (for egg batter); 1000 g soybean oil (actual consumption 100g); 15 g stewed sauce (for seasoning); 25 g sesame (roasted); 15 g sesame oil (for seasoning); 500 ml chicken broth (for steaming meatballs and thickening sauce)

Korean-style meatballs paired with four fresh ingredients, including sea cucumber, shiitake mushrooms, and winter bamboo shoots—tender, savory, and aromatic.

1h 10m

Easy

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Ingredients

lean pork leg (cleaned, drained, minced) 400 g

soaked sea cucumber (cleaned, drained, minced) 100 g

soaked shiitake mushroom (cleaned, drained, minced) 50 g

winter bamboo shoot (cleaned, drained, minced) 50 g

dried shrimp (soaked then minced) 25 g

eggs (for egg batter) 2

cooking wine (huangjiu, for seasoning) 15 g

salt (for seasoning) 5 g

MSG (for seasoning) 2 g

soy sauce (for seasoning) 5 g

dry starch (for mixing meat filling) 15 g

flour (for egg batter) 10 g

soybean oil (actual consumption 100g) 1000 g

stewed sauce (for seasoning) 15 g

sesame (roasted) 25 g

sesame oil (for seasoning) 15 g

chicken broth (for steaming meatballs and thickening sauce) 500 ml

Instructions

Mix meat filling

Clean lean pork leg, soaked sea cucumber, soaked shiitake mushroom, and soaked winter bamboo shoot, drain and mince all; soak dried shrimp then mince, put all into a ceramic bowl, add huangjiu, stewed sauce, sesame oil, salt, starch, and sesame, mix well, then form into 4 meatballs.

Coat with batter

Mix flour and eggs thoroughly, then coat the entire surface of each meatball with the egg batter.

Deep fry and steam

Heat a wok, add soybean oil, heat to 70% hot, add meatballs, fry until the surface is light golden, remove, place in a large bowl, add a small amount of chicken broth, steam until tender, then transfer to 4 soup bowls.

Pour sauce

Heat a wok, add chicken broth, salt, MSG, and soy sauce, bring to a boil, thicken with water starch until the sauce is rich, pour into the 4 soup bowls, and serve.