Stuffed Long Beans

Method

1. 01

   Step 1

   Cut ginger into sections and scallions into slices, and place them in two small bowls. Add 1 tablespoon of boiling water to each bowl and let them steep for ten minutes to make ginger and scallion juice.

   

2. 02

   Step 2

   Skin removed from foreleg meat and ground into powder.

   

3. 03

   Step 3

   Add all the marinade ingredients from the ingredient list and stir in one direction with chopsticks until the mixture becomes sticky.

   

4. 04

   Step 4

   Trim the ends off the long beans and wash them.

   

5. 05

   Step 5

   Boil water in a pot, and once boiling, add 1 teaspoon of salt and oil (not listed in the ingredients list) and then add the long beans.

   

6. 06

   Step 6

   Blanch until just cooked through and softened, then remove and plunge into cold water. (Approximately 7 % cooked)

   

7. 07

   Step 7

   Tie them into small knots, about the size of a cookie.

   

8. 08

   Step 8

   Stuff the long beans with minced meat and gently press them together with your hands.

   

9. 09

   Step 9

   Garnish each one with a goji berry.

   

10. 10

    Step 10

    Bring water to a boil in a pot, then steam over high heat for ten minutes.

    

11. 11

    Step 11

    Take it out for later use.

    

12. 12

    Step 12

    Pour the liquid from the steaming plate back into the pot, add the soy sauce and cornstarch slurry from the reduced portion, and thicken the sauce further.

    

13. 13

    Step 13

    Simply pour the mixture evenly over each piece of minced meat.