Meatball Stew with Peas
Tender meatballs paired with sweet peas.
Ingredients
fresh peas
150 g
lean pork (minced, pounded into a paste with the back of a knife)
150 g
chicken broth
300 g
egg white
1
fine salt (used in portions: 2g for the paste, the rest for seasoning)
5 g
MSG (used in portions: 1g for the paste, the rest for seasoning)
3 g
cooking wine (used in portions: 4g for the paste)
10 g
water starch
15 g
Instructions
1
Step 1
Mince the lean pork, then pound it into a paste with the back of a knife. Add the egg white, 2g of fine salt, 1g of MSG, and 4g of cooking wine, and beat into a thick paste.
2
Step 2
Place the chicken broth in a wok and heat until warm. Put the thick paste in a slotted spoon, and slowly press it down into the warm broth with your hand. Cook for 10 minutes, then add the peas and cook for another 5 minutes. Add the remaining fine salt and MSG, thicken the mixture with water starch until it reaches a stew-like consistency, then transfer to a bowl and serve.
