Spicy meatballs

Ingredients for 2 servings:

• 200 g pork (pork belly without bones and rind)
• Salt
• 2 tbsp rice wine
• 1 egg white
• 1 tbsp corn flour mixed with 1 tbsp water
• 20 g leek
• 20 g ginger root
• 2 cloves garlic
• 25 g vegetables (pickled Sichuan vegetables or 10 g spicy bean paste)
• 2 tsp sugar
• 2 tsp vinegar, light Chinese
• 1 tbsp soy sauce
• 250 g oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Yu Xiang Wan Zi (Cooking Class Recipe)

Finely chop the pork with a cleaver or a large, heavy knife, or mince it. Mix with 1 tablespoon of rice wine, the egg white, and the mixed starch. Stir until the mixture thickens. Peel or clean the leek, ginger, and garlic, and chop them finely separately. Mix some of the ginger into the meat. Chop the pickled vegetables as well. Mix 2 teaspoons of sugar with 2 teaspoons of vinegar, 1 tablespoon of rice wine, and 1 tablespoon of soy sauce. Heat the oil in a wok or saucepan. Form the meat mixture into dumplings about 2 cm in diameter. Fry the dumplings in the hot oil for 2-3 minutes until browned. Then remove and drain. Pour the oil out of the wok, leaving a thin film. Add the Sichuan vegetables, ginger, and garlic, and fry for about 30 minutes, stirring constantly. Add the sauce, add the dumplings, and cook for another 30 minutes. Serve sprinkled with leek.