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Meat Balls with Fu Ling I


Meat Balls with Fu Ling I
1 pound ground pork
1/2 onion, minced
1 teaspoon ginger, finely minced and mixed with one tablespoon hot water
1 egg, beaten well
1 Tablespoon dark soy sauce
2 Tablespoon cornstarch
3 Tablespoon vegetable oil
2 cups chicken stock
6 fu ling, soaked until soft, drained and cut in quarters, the long way
2 Tablespoon Chinese rice wine
2 Tablespoon thin soy sauce
1 teaspoon granulated sugar
4 whole Sichuan peppercorns
6 small Shanghai cabbages, boiled for three minutes
1 scallion, minced
1 Tablespoon cornstarch mixed with one tablespoon cold water
1. Mix the ground pork, onion, ginger, beaten egg, dark soy sauce, and corn starch and make one and a half-inch meat balls. and in a wok or fry pan, brown them in the oil just until lightly browned. Then remove them from the fry pan and set aside on paper towels.
2. Bring the chicken stock to the boil, reduce the heat to the simmer, add the meatballs and simmer for ten minutes. Next, add the fu ling pieces, rice wine, thin soy sauce, sugar, and the peppercorns, and simmer another five minutes.
3. Remove the meatballs and put them on a pre-heated deep platter, add the Shanghai cabbage just until hot, then drain it and place them around the meatballs.
4. Boil the remaining liquid with the cornstarch water, and liquid with the cornstarch water, and when thickened, pour over the meatballs and the fu ling, and serve.

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