Big MeatBalls Recipe

Seasoning A:

2 tsps.soy sauce, low-sodium 

1 tsp.freshly grated ginger root 

1 tsp.Shao-Hsing rice wine, or dry sherry

2 tsp.granulated sugar

2 tsps.cornstarch, mixed with 4 tsps.water

1 beaten egg

Seasoning B:

Directions:

1. Mix ground pork with Seasoning A and 2 tsps.water in a bowl, stirring clockwise until sticky (P1).

2. Form the mixture into four meatballs of about 2-inches diameter.

3. Heat 5 tbsps.vegetable oil in a wok on high heat until it is shimmering on the bottom and very hot but not yet smoking. Add meatballs and deep fry over medium heat until they are quite firm (P2). Then remove from the wok and drain in a colander or on kitchen papers, set them aside.

4. Place rapeseed plants in the boiling water and blanch briefly until tender but still crisp (P3), when finished, remove to cold water to stop the cooking, drain well and set aside for later use. 

5. Bring 1-2 cups water to a boil in a separate wok (P4), add Seasoning B and meatballs back into it, simmer over low heat until the sauce thickens, garnish with rapeseed plant before severing.

 

 Tips:

1. When you make ground meat, add some fat pork ,which will make meatballs delicious and succulent. Also can make them oblate for it's easy to be cooked.