9 oz. minced pork
2 lbs. fresh peas in pods (or 1 cup canned peas)
1 small carrot
1 teaspoon salt
1/2 teaspoon gourmet power
1 tablespoon cooking wine
1 teaspoon cornflour
1 teaspoon minced scallion
1 teaspoon minced ginger root
a pinch of pepper
1) Pod peas. Cut carrot into cubelets the size of the peas. Parboil both for 2 minutes. Strain and cool in cold water.
2) Break egg on minced pork, and add minced scallion and ginger root, salt, gourmet powder, cooking wine, pepper and cornflour. Stir well. Then add peas and carrot cubelets. Mix well.
3) Shape seasoned pork mince into balls. Arrange them on a dish. Steam in a closed steamer over high flame for 15 minutes and it will be ready to serve.
This is a seasonal dish as fresh peas are much preferred to canned ones. Fresh peas, available in most parts of China about the end of spring and beginning of summer, retain their brilliantly green color and fragrant taste after cooking.