Ingredients
500 g (about 1 lb) pork, 500 ml (about 2 cups) fresh broth, 100 g (about 3.5 oz) sweet potato leaves, 100 g (about 3.5 oz) water chestnuts, 50 g (about 1.75 oz) ham, 30 g (about 1 oz) dried shrimp.
Seasonings
500 g (about 1 lb) lard, 40 g egg white and starch slurry, 20 g Shaoxing wine, 15 g each water starch and scallions, 10 g each ginger and cooked chicken fat, 3 g each salt and white pepper, 1 g MSG.
Instructions
1. Soak dried shrimp until softened; peel water chestnuts, then cut water chestnuts, pork, and ham into small cubes about 3 cm (1.2 inches) each, place in a bowl, add salt, pepper, cooking wine, and egg white starch mixture, mix well and shape into 4 equal flat round meatballs; wash and drain the water spinach.
2. Place the pot over high heat and add lard, heating to about 150°C (300°F). Fry the meatballs until light golden brown, then remove and place them in a clay pot. Add broth, salt, Shaoxing wine, ginger (lightly smashed), and scallions (tied into knots). Bring to a boil, skim off any foam, then reduce to low heat and simmer until tender. Add white pepper and the Chinese water spinach (ya cai), cooking until infused with flavor. Stir in MSG. Remove the meatballs and arrange them on a serving plate, surrounding them with the cooked greens. Thicken the remaining liquid in the pot with a cornstarch slurry, drizzle in some chicken fat, and pour the sauce over the dish. This dish features tender, delicate meatballs with a fresh and delightful taste.