Ingredients
250 g (about 1/2 lb) lean pork, 100 g (about 3.5 oz) jellied broth (aspic), 1 egg.
Seasonings
500 g (about 1 lb) peanut oil, 10 g salt, 5 g five-spice powder, 50 g breadcrumbs, 50 g wet starch.
Instructions
1. Rinse the lean pork, then mince it into a fine paste. Transfer to a bowl and mix well with salt, egg white, and wet starch. Cut the jellied stock into 12 cubes, each about 1 cm (½ inch) square. Shape the pork paste into 12 meatballs, each about 2.5 cm (1 inch) in diameter, enclosing one cube of jellied stock in the center of each. Roll the meatballs evenly in breadcrumbs to coat the surface.
2. Heat a wok over medium heat, pour in peanut oil, and when it reaches about 350°F (175°C), carefully add the meatballs one by one. Fry until golden brown, then remove and drain. Arrange on a serving plate and serve with five-spice powder for dipping. These meatballs are crispy on the outside with a flavorful broth inside, boasting a rich golden-brown color and a deliciously savory taste. Dipping them in five-spice powder enhances the flavor even more.