Ingredients
160 g Chinese yam, 120 g fresh lotus root, 50 g all-purpose flour, 20 g cake flour, 1 egg, 250 g (about 1 cup) white stock.
Seasonings
600 g sesame oil (about 130 g will be absorbed), 10 g wet cornstarch slurry, 2 g each Sichuan peppercorns, salt, and minced ginger, 16 g soy sauce, 3 g MSG, 1 g sugar.
Instructions
1. Wash and peel the Chinese yam, then cut it into diamond-shaped chunks using a rolling cut technique; wash the fresh lotus root, first cut it into shreds with a knife, then chop it into a paste.
2. Cut the raw gluten into strips, boil in water for about 10 minutes, then remove and chop into fine pieces; crush the pastry into crumbs.
3. Place a wok over high heat, add 30 g (about 2 tablespoons) of sesame oil and heat until hot, then add the gluten crumbs and dry-fry until golden. Transfer to a large bowl, add the egg, cake crumbs, Sichuan peppercorn salt, flour, lotus root paste, MSG (or to taste), and minced ginger. Mix thoroughly, then use your hands to form 14 balls, each about 3 cm (1.2 inches) in diameter.
4. Place a wok over high heat, pour in 60 g (about 1/4 cup) of sesame oil, and heat until it reaches 70-80% hot (just beginning to smoke). Add the meatballs and pan-fry until they turn a crispy golden brown, then remove and arrange them in a large bowl.
5. Return the wok to high heat, pour in sesame oil and heat until it reaches 70-80% hot, then add the Chinese yam pieces and deep-fry until golden brown, transfer to a strainer to drain the oil, then return the wok to high heat, add 100 g (about 1/2 cup) of white stock, sugar, soy sauce, and the fried yam pieces, cook for 2-3 minutes to infuse flavor, then remove the yam pieces and arrange them on top of the meatballs in a large bowl, pour the cooking liquid over them, place the bowl in a steamer and steam for about 20 minutes, then remove and invert the entire contents onto a serving plate along with the sauce.
6. Heat 25 g (about 2 tablespoons) of sesame oil in a wok over high heat, add minced ginger, then pour the reserved liquid into the wok along with white stock, sugar, soy sauce, and MSG. Bring the sauce to a boil, thicken with a slurry of water and cornstarch, drizzle with additional sesame oil, and pour over the meatballs. This dish is glossy and bright, with a soft and tender texture, deliciously savory and aromatic, yet not greasy.