Page 33 - hakka 2025

开锅肉丸

Steamed Pork Meatballs

■ 主料 ■ Main Ingredient
季顶肉(三分肥七分瘦) 500克 500 grams pork (30% fat, 70% lean)

■ 辅料 ■ Auxiliary Ingredients
干鱿鱼 20克 20 grams dried squid
香菇 10克 10 grams dried mushrooms (soak dan squeeze dry)
葱白 10克 10 grams white part of green onions
葱花 10克 10 grams chopped green onions
木薯粉 150克 150 grams tapioca starch

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
生抽 1茶匙 1 teaspoon light soy sauce
胡椒粉 1茶匙 1 teaspoon ground pepper

■ 制作流程 ■ Method
1. 将猪肉切成小粒。注意不要剁成肉泥，以免影响 1. Cut the pork into small cubes, do not mince it into
口感。 paste, as this will affect the texture.
2. 将香菇和干鱿鱼提前泡好后切成小粒，用少许油 2. Soak the dried mushrooms and squid until soft and
煸香；葱白切成小粒，与香菇、鱿鱼一同放入肉 cut them into small pieces, then stir-fry with a small
粒中。 amount of oil until fragrant. Cut the white part of the
3. 加入食盐、生抽和胡椒粉调味，搅拌均匀。再加 green onions into small cubes. Mix all of them into
入木薯粉继续搅拌，使肉料粘合成型。 the pork cubes.
4. 在菜盘上抹上一层薄油，将肉料捏成丸子，整齐 3. Add salt, light soy sauce and ground pepper to the
地摆在盘子上。将盘子放入蒸锅，大火蒸制15 pork mixture for seasoning and mix well. Then add
分钟。取出后，撒上胡椒粉和葱花，即可上桌享 tapioca starch and continue mixing until all ingredi-
用。 ents bind together to form a cohesive mixture.
4. Lightly grease a plate. Shape the pork mixture into
■ 风味特色 balls and arrange them on the plate. Place the plate
肉香浓郁，软嫩爽滑。 in a steamer and steam over high heat for 15 min-
utes. Remove from the steamer, sprinkle with ground
pepper and chopped green onion before serving.

■ Flavour Characteristics
Rich pork aroma, soft and tender texture.

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