所需食材
- 猪肉馅（三七肥瘦）400g
- 荸荠6个
- 鸡蛋1个
- 生抽2汤匙
- 料酒1汤匙
- 姜末1茶匙
- 葱末1汤匙
- 盐1茶匙
- 淀粉2汤匙
- 胡椒粉¼茶匙；汤底：鸡汤500ml
- 盐适量；大白菜叶数片
食材准备
- 荸荠去皮切小丁，猪肉馅加荸荠丁、姜末、葱末、生抽、料酒、盐、淀粉、鸡蛋顺时针搅打至有粘性，冷藏30分钟
烹饪步骤
- 成型：将肉馅分成4等份，手沾清水将每份整成光滑的大肉丸（约拳头大小）。
- 煎定型（可选）：平底锅少油，轻轻将肉丸各面煎至微金黄定型。
- 炖煮：砂锅底部铺白菜叶，放入肉丸，倒入鸡汤，大火烧开后转小火炖40-60分钟。
- 上桌：连锅上桌或盛入深碗，撒少许盐调味即可。
小贴士
- 肉馅要顺一个方向搅打，起胶才能成型不散
- 荸荠是口感清脆的关键，也可用莲藕代替
Ingredients
- 400g ground pork (30% fat)
- 6 water chestnuts
- 1 egg
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp minced ginger
- 1 tbsp minced green onion
- 1 tsp salt
- 2 tbsp cornstarch
- ¼ tsp white pepper; Broth: 500ml chicken stock; napa cabbage leaves
Preparation
- Peel and finely dice water chestnuts. Mix pork with all seasonings and egg, stir clockwise until sticky and cohesive. Refrigerate 30 min.
Steps
- Form: Divide into 4 portions. With wet hands, shape each into a smooth ball the size of a fist.
- Optional sear: Gently pan-fry in a little oil until lightly golden to help hold the shape.
- Braise: Line a clay pot with cabbage leaves. Set meatballs on top, pour in chicken stock. Bring to boil, then low simmer 40–60 min.
- Serve: Bring the pot to the table or ladle into deep bowls.
Tips
- Stir the pork in one direction only — this develops the protein strands that hold the ball together
- Water chestnuts give a pleasant crunch; lotus root works too
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