9 oz. minced fat pork
1 Chinese steamed bread (about 4 oz.)
1 tablespoon cornflour in 2 tablespoons water
1.1/2 tablespoons soya sauce
1/2 teaspoon salt
1 tablespoon minced scallion
1 tablespoon minced ginger root
4 cups peanut oil (consumption about 7%)
a pinch of 5-spice powder (optional)
1) Break up bread and soak it in cold water for about 20 minutes. Wrap it up with a piece of clean cloth and squeeze the water off. Put it in a small pot. Rub well so that there are no hard lumps.
2) Break the egg on minced pork in a small aluminum pot and add cornflour solution, soya sauce, salt, cooking wine, minced scallion and ginger root, and "5-spice powder". Stir until it becomes sticky and firm. Add soaked bread and mix well.
3) Heat peanut oil until it is about to smoke. Shape the seasoned mince into 3/4-inch balls. Fry until golden brown or crisp on the outside and well-done inside. Drain and serve.
(1) The idea behind adding soaked "steamed bread" (this may be replaced by very fine crumbs of the western bread) is that for the same amount of pork a greater number of meatballs may be produced.
(2) "Five-spice powder" is available in China in commercial packets, being a mixed powder of Chinese prickly ash, aniseed, dry ginger, fennel, cinnamon and dried tangerine peel.