Ingredients
500 g pork belly and lean meat (in a 1:4 ratio, about 1 lb total), 10 g dried shiitake mushrooms, 10 g winter bamboo shoots, 100 g eggs (about 2 large eggs), and an appropriate amount of clear broth or stock.
Seasonings
25 g wet starch, 25 g peanut oil, 20 g soy sauce, 20 g Shaoxing wine, 10 g minced scallion, 10 g minced ginger, 5 g Sichuan peppercorns, 5 g star anise.
Instructions
1. Cut the pork fat into 0.3 cm cubes, finely mince the lean pork, place in a bowl, add egg, minced scallion, minced ginger, wet starch, soy sauce, and Shaoxing wine, mix well, and shape into 4 evenly sized meatballs; wash the shiitake mushrooms and winter bamboo shoots, slice them evenly; heat peanut oil in a wok over medium heat to 60% hot, add the meatballs and deep-fry until golden brown, then remove.
2. Place the meatballs in a bowl, add soy sauce, Shaoxing wine, Sichuan peppercorns, star anise, and clear broth, then steam over high heat for 30 minutes. Remove and arrange on a large platter. Pour the reserved cooking liquid into a wok, add sliced winter bamboo shoots and sliced shiitake mushrooms, bring to a boil over high heat, then stir in MSG and scallion oil. Thicken with a cornstarch slurry and pour over the meatballs before serving. This dish is glossy red-brown, savory, tender, and aromatic, melting in the mouth—perfect for all ages.