Main ingredients: pork

Accessories: sliced yucca, water chestnuts, mushrooms (dried), ham, scallions, ginger, egg white (egg white)

Seasonings: sesame oil, chicken essence, cooking wine, soy sauce, pepper oil, salt, peanut oil, cornstarch, broth

Methods:

1. Soak the scallions in 1 tbsp warm water for 10 minutes, strain the scallions and reserve the remaining scallion water.

2. Soak dried shiitake mushrooms in warm water in a separate bowl and dice.

3. Cut the yucca slices, water chestnuts and cooked ham meat into small dice as well.

4. Using a knife, chop the pork into 4mm cubes.

5. Mix the chopped pork with minced ginger and the four dices.

6. Pour in the sesame oil.

7. Stir the meat mixture with your hands in one direction to make it strong and creamy.

8. Then pour in the scallion water and ginger and stir well.

9. Add egg white.

10. Finally, add ground beef, salt and 2 tsp cooking wine to taste. Wrestle the meat mixture back and forth a few times with the palm of your hand, then form balls.

11. When the hot oil in the wok reaches 5 or 6 percent, carefully drop them in and deep-fry until the surface is golden brown.

12. Fish out the balls through a strainer to drain the oil.

13. Line the bottom of the casserole dish with ginger slices and white onion.

14. Arrange the meatballs and pour in the stock, soy sauce, 1 tsp cooking wine and a pinch of salt.

15. Bring to a boil over medium heat, then lower the heat to low and simmer for 20 minutes, then remove the meatballs and serve.

16. Strain the soup from the casserole, pour it into a clean pot and bring to a boil, add water starch to thicken the sauce, pour in the pepper oil and turn off the heat, then pour it over the meatballs while they are still hot.