Page 121 - hakka

121
锅边企牛斗猪肉丸

Wok-edge Standing Beef and Pork Meatballs

■ 主料 ■ Main Ingredients
牛肉 300克 300 grams beef
五花肉 300克 300 grams pork belly

■ 辅料 ■ Auxiliary Ingredients
姜粒 50克 50 grams minced ginger
红葱头粒 50克 50 grams minced shallots
番薯粉 150克 150 grams sweet potato starch
二汤 500克 500 grams light broth

■ 调料 ■ Seasonings
蚝油 1茶匙 1 teaspoon oyster sauce
食盐 1茶匙 1 teaspoon salt
味精 1茶匙 1 teaspoon MSG
胡椒粉 1茶匙 1 teaspoon white ground pepper
食用油 1汤匙 1 tablespoon cooking oil

■ 制作流程 ■ Method
1. 将牛肉和五花肉切成粗粒，加入调料搅拌均匀。 1. Cut the beef and pork belly into coarse pieces， mix
接着放入姜粒、红葱头粒和番薯粉搅拌成黏性均 evenly with seasonings. Add minced ginger, minced
匀的肉糊，再捏成一颗颗小球状丸子备用。 shallots and sweet potato starch, stir until they form
2. 将锅烧热放入少量的油加热，将丸子沿着锅边围 a cohesive and sticky meat mixture. Shape the mix-
成一圈，中间留空。 ture into small, ball-shaped meatballs.
3. 继续加热，倒入适量的二汤，盖上锅盖，转小火 2. Heat the wok and add a small amount of oil to heat..
慢煮10分钟，使肉丸受热均匀。 Place the meatballs around the edge of the wok in a
4. 煮至肉丸全部滑落入汤水中，撒上葱花即可出 circle, leaving the center empty.
锅。 3. Continue heating and pour in an appropriate amount
of light broth. Cover the wok with a lid and simmer
■ 风味特色 over low heat for 10 minutes, ensuring the meatballs
弹牙爽口，肉香十足。 are evenly cooked.
4. Cook until the meatballs naturally slide into the
broth, sprinkle with chopped green onions and serve.

■ Flavour Characteristics
Springy and chewy texture, rich meat aroma.