Ingredients:
500 g pork + 5 tbsp water
100 g Chinese mushroom
Seasoning A
2 tbsp Chinese cooking wine
2 tbsp fish sauce
1½ tsp salt
1/4 tsp sugar
1 tbsp soy sauce
1/2 tbsp oil
1 tsp baking powder
2 tbsp cornflour (last)
Seasoning B
1/2 tsp white pepper
2 tbsp garlic powder
1 tsp ginger powder
1 whisked stiff egg white
Method:
With food processor/blender, process pork and mushroom with water to form paste.
Add-in all the seasoning A and stir well until sticky texture.
Leave in refrigerator for 30 min.
Add-in seasoning B and stir-generously.
Bring a pot of water to boil then remove from heat.
Pick desired amount of paste and form into ball with wet hands.
Drop them into the warm water.
Reheat the water that contain a layer of meat balls over low heat to just enough to simmer without boiling.
Once meat balls are floated, allow to simmer for another few more seconds before transfer them into ice-cold water.
Drain-well and store in fridge with air-tight container till next use.
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