http://www.germanpool.com/eng/cooking/recipe_page.php?id=55
Shanghai Style Meatballs
Ingredients:
Ground Pork
Jinhua Ham
Water Chestnut
Salted Egg Yolk
Shanghai Cabbage
Chicken Stock
Corn Starch
Salt, Soy Sauce
Steps:
1.
Marinate pork with salt and soy sauce. Peel and chop water chestnuts. Mash salted egg yolk.
2.
Put 50g shredded Jinhua ham, salted egg yolk and water into Professional High-Speed Food Processor. Pour mixture into a bowl. Add pork, chopped water chestnuts and corn starch. Mix well.
3.
Knead pork paste to fist-sized meatballs. Deep-fry for about 2 min or until they turn golden brown.
4.
Arrange Shanghai cabbages inside clay pot. Set meatballs, remaining Jinhua ham and chicken stock over cabbages. Place into Steam Oven and steam for 20 min. Done.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference