Steamed Meatballs
[Main Ingredients and Seasonings]
Pork tenderloin… 200g
Garlic shoots… 25g
Eggs… 2
Wood ear mushrooms… 25g
Cornstarch… 15g
Scallions… 10g
Monosodium glutamate (MSG)… 2g
Salt… 5g
Sesame oil… 10g
[Cooking Instructions]
- Prepare the meat: Mince the pork tenderloin, remove egg yolks, and mix thoroughly with cornstarch, scallions, salt, and MSG.
- Shape into balls: Form the meat mixture into balls about 2 cm in diameter and place them on a plate.
- Steam: Steam the meatballs over high heat until cooked through.
- Prepare the sauce: Heat clear broth with salt until boiling, then add garlic shoots, MSG, and sesame oil. Pour the sauce over the meatballs in the serving dish.
[Key Techniques]
Steaming varies in intensity and duration depending on the freshness and size of the ingredients. For older and larger pieces that need thorough cooking, use high heat and longer steaming time. Conversely, for tender or smaller pieces, or semi-liquid mixtures that require a softer texture, use lower heat and shorter steaming time. These meatballs are typically steamed for about 10 minutes.
[Flavor Characteristics]
“Steamed Meatballs” are a traditional snack from Jincheng, commonly served at traditional wine banquets such as “Eighty-Eight” or “Eighty-Six,” but can also be enjoyed on their own. They are fragrant, delicious, tender without being greasy, and melt in your mouth, making them a favorite dish for family gatherings.
