Three-Color Meatballs
Divide ground pork into three equal portions. Add red yeast rice powder, spinach juice, and egg white to each portion respectively to make red, green, and white meat fillings. Shape into meatballs, cook until done, then thicken the sauce with a starch slurry.
Ingredients
lean pork, trimmed (minced and divided into 3 portions)
300 g
eggs (divided for use)
1.5
spinach juice (for green meat filling)
15 g
red yeast rice powder (for red meat filling)
6 g
fine salt
5 g
MSG
1 g
cooking wine
5 g
starch (water starch slurry)
45 g
scallion and ginger water
30 g
fresh broth (part for filling, part for cooking)
500 g
Instructions
1
Make meat paste
Mince the pork, grind into a fine paste, divide evenly into 3 portions, and place in a bowl.
2
Make red meat filling
Add red yeast rice powder, fine salt, scallion and ginger water, half an egg, 60 g of fresh broth, and a small amount of water starch slurry to one portion of the meat paste. Stir and beat until the mixture is sticky to form red meat filling.
3
Make green meat filling
Add spinach juice, fine salt, half an egg, 60 g of fresh broth, and a small amount of water starch slurry to one portion of the meat paste. Stir and beat until sticky to form green meat filling.
4
Make white meat filling
Add egg white, fine salt, scallion and ginger water, 60 g of fresh broth, and water starch slurry to the remaining portion of the meat paste. Stir and beat until sticky to form white meat filling.
5
Cook the meatballs
Squeeze the three types of meat filling into small meatballs, place them in a pot of warm water, and remove once cooked through.
6
Braise the meatballs
Place a wok over heat, add the remaining fresh broth, put in the three-color meatballs, then add fine salt, MSG, and cooking wine. Bring to a boil, thicken the sauce with water starch slurry, and serve.
