Finely mince 800g pork belly and mix with 30g scallions, 20g ginger, 100g water chestnuts, 30g egg white, 20g cornstarch, 30g Shaoxing wine, 20g soy sauce, 3g pepper, and 5g salt.
Shape the pork mixture into four large, smooth meatballs and lightly sear them in a pan until the exterior is golden brown.
Flash-fry 40g scallions and 30g ginger in a hot pot for 10 seconds until fragrant to prepare the aromatic base.
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