Ingredients
150 g fish fillet, 100 g pork fat, 100 g arrowroot starch (or tapioca starch), 25 g lean pork, 24 white lotus seeds, 6 green leafy vegetable leaves, 1 egg.
Seasonings
15 g MSG, 8 g salt, and red food coloring to taste.
Instructions
1. Finely mince the fish meat and pork fat into a paste. Mix in arrowroot starch, egg whites, water, and salt. Divide the mixture into three portions: one mixed with egg yolk, one with red food coloring, and one left natural. Finely mince the lean pork, season with MSG and salt, and shape into 12 small meatballs. Steam the lotus seeds until cooked, then split each in half.
2. Take 12 small wine glasses of equal size, line the bottom with white fish paste, then top 6 of them with yellow paste and the other 6 with red paste, embed a small meatball in the center and lotus seeds around the edges.
3. Place in a steamer over high heat and steam for 25 minutes, then remove from the steamer, take off the cups, and transfer to a large plate. First, line the plate with shredded cooked greens as a base, then arrange the dish in a lotus shape, piling the center higher to resemble flower stamens.