Ingredients
500 g (about 1 lb) cooked rice, 150 g (about 5 oz) ground beef, 50 g (about 1/2 cup) breadcrumbs, 50 g (about 2 slices) bread, 25 g (about 3 tablespoons) each diced carrot and diced celery, 1 egg.
Seasonings
50 g minced scallion, 5 g minced garlic, 1/2 teaspoon salt, a pinch each of MSG (or omit), pepper, and bay leaf, 1 teaspoon Worcestershire sauce, 1 tablespoon ketchup, 2 tablespoons meat jus, 3 tablespoons each milk and red sauce (or tomato-based sauce), and vegetable oil as needed.
Preparation
1. Blanch the diced carrots and celery in boiling water until just cooked, then remove and rinse under cold water.
2. Remove the crust from the bread, soak it in milk until soft, then squeeze it dry.
3. Remove the sinew from the beef, rinse it clean, and mince it into ground beef. Place it in a bowl, add the bread and mix well, then stir in chopped scallions, egg, salt, pepper, and a splash of milk, mixing thoroughly to form the filling.
4. Take a small amount of the filling and roll it into balls about 1 cm (½ inch) in diameter, then coat them evenly with breadcrumbs.
Steps
1. Heat oil in a wok to 350°F (medium-high heat), add the beef meatballs and deep-fry until golden brown, remove and place in a bowl, then steam over high heat for about 8 minutes until fully cooked, remove from steamer.
2. Add a base layer of oil to the pot, then add bay leaves and tomato paste, stir-frying until the oil turns red, then add the diced carrots and celery.
3. Add the red sauce, meat juices, minced garlic, chili oil, and MSG, then cook to create a vegetable sauce.
4. Scald a tea bowl with boiling water, fill it with rice and press down firmly, then invert it onto one end of a long plate.
5. Arrange the beef meatballs on the other end of a long platter, then pour the cooked vegetable sauce over them and serve.