Ingredients
200 g (about 7 oz) pork, and an appropriate amount of broth.
Seasonings
250 g (about 1/2 lb) vegetable oil (about 100 g/3.5 oz will be absorbed), 15 g (1 tablespoon) Shaoxing wine, 15 g (1 tablespoon) yellow bean paste, 5 g (1 teaspoon) MSG, 5 g (1 teaspoon) sugar, 2 g (1/2 teaspoon) each minced scallion, minced ginger, and salt, 10 g (2 teaspoons) sesame oil, 35 g (about 1 large egg) beaten egg, 100 g (about 3/4 cup) water starch.
Instructions
1. Finely mince the meat, then mix in beaten egg, salt, cooking wine, MSG, soy sauce, yellow bean paste, sesame oil, and water starch until well combined. Shape the mixture into evenly sized meatballs.
2. Heat oil in a wok or pan over medium-high heat, gently slide the meatballs in and pan-fry them, then use a spatula to press each meatball flat; once one side is browned, flip and continue frying until both sides are golden and cooked through, then remove from the pan.
3. Leave a small amount of oil in the wok, sauté scallions and ginger until fragrant, add cooking wine, then pour in broth, soy sauce, salt, sugar, and MSG. Place the meatballs in the wok, bring to a boil, then reduce to low heat and simmer until flavorful. Turn the heat back to high, thicken with a cornstarch slurry, flip the meatballs, drizzle with sesame oil, and serve. This dish is golden-red in color, tender, fresh, and richly aromatic.