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Qianlong Pork Balls


Qianlong Pork Balls
1/2 pound ground pork
2 Tablespoons ground pork fat
2 egg whites
2 Tablespoons cornstarch
1/2 teaspoon salt
1 cup vegetable oil
2 scallions, white and green parts separated, and minced separately
3 slices peeled fresh ginger, minced
1 cup canned bamboo shoots, cut into thin strips
1 teaspoon sugar
2 Tablespoons dark soy sauce
2 Tablespoons Shaoxing or another Chinese rice wine
1. Mix pork and pork fat stirring them in only one direction, then add the egg whites, cornstarch, and salt and continue mixing for just one more minute, then make one- to one-and-half-inch balls of this meat mixture.
2. Heat wok or a pot, then add the oil and just as it starts to smoke, add the pork balls and fry them until lightly browned. Remove to paper towels to drain, and discard the oil or strain very well and keep refrigerated for another use.
3. In a medium-size heat-proof serving bowl, mix white part of the scallions with the ginger, bamboo shoots, sugar, soy sauce, and the rice wine, then add the pork balls and half-cup tepid water, and stir well before steaming over boiling water for thirty minutes.
4. Remove bowl and set it on a small plate. Sprinkle half the minced green scallions on top and stir them into the sauce in this bowl. Then sprinkle the rest of the scallions on the top of the meatballs and serve.

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