Recipe - Steamed Pork Balls Hangzhou Style

4 One half ounce Pork (1/3 lean 2/3 fat) or
commerciallyground pork
1 Egg white; beaten slightly
One half teaspoon Rice wine
One half teaspoon Salt; or to taste
1 teaspoon Cornstarch (cornflour)
7 ounce Stock
2 ounce Vegetable leaves
One fourth teaspoon Msg

1. Mince the pork if it is not already ground. Add the egg white, rice
wine, MSG, and salt, and stir to mix. Add the cornstarch and mix well.
Shape lightly into four equalsized balls.

2. Pour the stock into a wok and bring to a boil. Add the meat balls and
cover them with the leaves. Bring to a boil over high heat, them turn the
heat down, and simmer for 1 hour, or until the meat is tender and the gravy
has thickened. Remove and serve. busted by sooz
Posted to recipeludigest Volume 01 Number 227 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997