Emerald Green Steamed Meatballs
This recipe for steamed pork meatballs with emerald green filling includes 4 steps. First, pat the pork, bowl, cutting board, and knife dry with paper towels. Cut the pork into small pieces and mince it with the back of a knife. Place the minced pork in the dried bowl and repeatedly toss it in the same direction. Then add salt, sugar, chicken powder, pepper, egg white, and cornstarch, and continue tossing in the same direction until it becomes almost sticky. Add a little water, peanut oil, and sesame oil, and continue tossing until it becomes sticky again.
Method
- 01
Step 1
Pat the pork, bowl, cutting board, and knife dry with paper towels. Cut the pork into small pieces and mince it with the back of a knife. Place the minced pork in the dried bowl and repeatedly toss it in the same direction. Add salt, sugar, chicken powder, pepper, egg white, and cornstarch, and continue tossing in the same direction until it becomes almost sticky. Add a suitable amount of water, peanut oil, and sesame oil, and continue tossing until it becomes sticky again.
- 02
Step 2
Squeeze the minced meat into meatballs, place them on carrot slices, and steam in a steamer over high heat for 10 to 15 minutes.
- 03
Step 3
Blanch the bok choy (with salt, sugar, and chicken powder), then remove and arrange on a plate around the edge.
- 04
Step 4
Next, prepare a crystal gravy (mix some cornstarch water with boiling water to make a crystal gravy, then add salt, sugar, and chicken powder to taste) and pour it over the meatballs.
Nutrition
Nutrition has not been calculated for this recipe.