Recipe - Smoked Beef Balls

1 pound Beef
1 Scallion stalk
2 sl Fresh ginger root
1 tablespoon Cornstarch
2 tablespoon Soy sauce
1 tablespoon Water
One half teaspoon Salt
One half teaspoon Sesame oil
3 tablespoon Brown sugar
1 One half teaspoon Ground anise

1. Remove fat and tendons from beef; then mince or grind.

2. Mince scallion and ginger root and add to beef, aloog with cornstarch,
soy sauce, cold water, salt and sesame oil. Blend well, but do not
overhandle meat. Form into walnutsize balls.

3. Fill a pan threefourths full of water. Bring to a boil. Add beef balls
a few at a time (so as not to reduce water temperature); then simmer,
covered, 15 to 20 minutes. Drain well, discarding liquid.

4. Line a heavy pan with foil and sprinkle with brown sugar and anise.
Smoke 5 to 7 minutes (see "HOWTO SECTION"). Serve hot or cold.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.