Silky Steamed Meatballs in a Steam Pot

Name: Silky Steamed Meatballs in a Steam Pot
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 300 g Lean pork (40% fat, 60% lean, finely chopped then coarsely minced into pork paste); 50 g Sliced cooked ham; 50 g Soaked dried shiitake mushrooms; 50 g Fresh bamboo shoot tips; 6 Eggs (use only egg whites); 5 g Refined salt; 5 g Shaoxing rice wine; 6 g Dry cornstarch; 10 g Scallion whites; 5 g Sliced ginger; 1000 g Chicken clear broth; 1000 g Lard (approximately 50g used for cooking); a pinch MSG (monosodium glutamate)

Meatballs are coated in whipped egg batter and deep-fried, then combined with ham, shiitake mushrooms, and bamboo shoot tips. Transfer the mixture to a steaming pot, add chicken broth, and steam until fully cooked.

1h 15m

Easy

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Ingredients

Lean pork (40% fat, 60% lean, finely chopped then coarsely minced into pork paste) 300 g

Sliced cooked ham 50 g

Soaked dried shiitake mushrooms 50 g

Fresh bamboo shoot tips 50 g

Eggs (use only egg whites) 6

Refined salt 5 g

Shaoxing rice wine 5 g

Dry cornstarch 6 g

Scallion whites 10 g

Sliced ginger 5 g

Chicken clear broth 1000 g

Lard (approximately 50g used for cooking) 1000 g

MSG (monosodium glutamate) a pinch

Instructions

Make meatballs

Finely chop then coarsely mince the pork into a paste. Mix with scallion, ginger juice, Shaoxing rice wine, refined salt, MSG, and appropriate amount of egg white until the mixture is elastic and sticky. Shape into meatballs the size of longan fruits and place on a plate. Whisk the egg white vigorously until fluffy, then mix with dry cornstarch to make the egg white coating batter.

Deep fry

Place a wok over heat, add lard, and heat to 40% of full heat. Coat each meatball evenly with the egg white coating batter, then carefully lower into the oil. Fry until the coating is set and turns white, then remove and set aside.

Steam in a steam pot

Take a large steam pot, add the fried meatballs, fill to the top with chicken clear broth. Add refined salt, Shaoxing rice wine, MSG, scallion, and ginger. Cover the pot, place it in a steamer basket, and steam over high heat for 40 minutes. Remove from heat, discard the scallion and ginger slices. Add sliced ham, soaked shiitake mushrooms, and bamboo shoot tips in sequence, then steam for another 5 minutes. Serve directly on the tray.