Tender yet chewy meatballs with a savory, umami-rich flavor, enhanced by subtle spices and the distinctive aroma of fermented bean curd.
The exterior of these meatballs looks as rough as rocks, yet they taste delicate, smooth, and tender—just like the lyrics say: "I'm ugly, but I'm gentle." However, to turn them into plump, flavorful meatballs, there are a few tricks to master regarding the fat-to-lean ratio and the shaping technique. Let's take a look!
Ingredients
Main Ingredients
750 g (about 1.5 lbs) ground pork
The choice of ground meat is the same as for "Dry-Fried Small Meatballs."
Seasonings for the meat mixture
10 g soy sauce
10 g (about 2 teaspoons) yellow rice wine
1 g salt
Pepper to taste
chopped scallion and ginger to taste
1 egg
to taste wet cornstarch slurry
Wet starch is made by dissolving a small amount of dry starch in water, letting it settle, then scooping up the thick, sticky paste that forms. Mixing this into the meat filling makes it more moist and tender than using dry starch.
Seasonings for Braised Meatballs
20 g soy sauce
20 g (about 1 1/2 tablespoons) yellow rice wine
20 g (about 2 tablespoons) fermented soybean paste
1 block of red fermented tofu (about 1 tablespoon)
4 star anise
cinnamon stick, 1 small piece
Scallion sections and ginger slices, to taste
If you don't have dry soybean paste, you can use regular soybean paste instead; if you don't have that either, just add a bit more soy sauce.
Instructions
Instructions
Season the ground meat filling.
Step 1: Add the seasonings for the meat filling in the order listed in the seasoning table (Image 2), stirring in one direction until well combined. Finally, add the wet starch and stir again until the mixture becomes sticky and cohesive (Image 3).
*Seasonings should ideally be added in order. If the egg is large, half is enough to prevent the filling from becoming too thin. Meatballs made with minced scallion and ginger will have some dark specks from frying, but this does not affect braising. Alternatively, you can slice the scallion and mince the ginger, then soak them in cold water to make scallion-ginger water for use.
Deep-fried meatballs
Step 2: Use your hands to squeeze the meat mixture into meatballs (Image 4), placing them on an oiled large plate. Pour plenty of oil into a wok and heat until it reaches 70-80% hot (about 350-375°F or 175-190°C), then add all the meatballs and deep-fry over medium-high heat until the surface turns golden brown and crispy, then remove and drain (Image 5).
*First, squeeze out the meatballs and place them on a plate; although they may deform, this method is fast and ensures even browning. If you squeeze the meatballs directly into the pan one by one, they won't lose their shape, but it's slower and the browning will be uneven. When using the latter method, be careful not to let the heat or oil temperature get too high, or the first meatballs will burn before the later ones have even started to brown.
Braised Meatballs
Pour the oil out of the wok, leaving the pan unwashed, then add the fried meatballs directly (Image 6). Pour in hot water until the meatballs are just barely submerged.
*Add the meatballs to the pot first, then add water—this makes it easier to measure the right amount, since this dish doesn't require stir-frying any seasonings.
④ Next, add all the braised meatball seasonings in the order listed in the seasoning table, then bring to a boil over high heat (Image 7).
*Do not add the yellow bean paste all at once in one large piece; break it into small pieces and scatter them in, otherwise it won't dissolve properly during braising. The same goes for fermented tofu—break it into small pieces before adding to the pot. Do not add salt, as the meat filling was already seasoned when marinated, so the meatballs themselves are flavorful. Combined with the soy sauce, yellow bean paste, and fermented tofu in the broth, there is enough saltiness.
Cover with the lid and simmer over low heat for about 1 hour (Image 8).
*When simmering, keep the soup at a gentle bubble—just barely simmering—otherwise the liquid may cook off before the meatballs have absorbed the flavor.
Flexible application
The braising method described here for meatballs can also be used for braising meat. There is a dish called "Branch Reception Dish" that contains meatballs, thick slices of pork, and potatoes, all braised together this way. However, to ensure the thick pork slices cook through at the same time as the meatballs, the pork slices need to be deep-fried first. When making this dish at home, you can first boil the pork for a while before braising it with the meatballs, and the pork cooking liquid can be used as stock.
A clever shortcut for busy cooks
If you find chopping meat filling to be a tedious task, with bits of meat flying everywhere and your hands growing sore and weak, you can save effort by using pre-ground meat; however, it's recommended to buy your own meat and have the store grind it fresh for you. Additionally, any leftover pork skin from the ground meat can be taken home to make homemade pork skin aspic.