400g minced meat
100g egg tofu
6 pcs cabbage leaves
1 tbsp fried shallot
1 tbsp fried sole fish bits
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp salt
1 tsp pepper
1 egg (lightly beaten)
Oil for deep frying
Chicken stock
Cornflour slurry
Steps
1. Soften the cabbage leaves in a pot of boiling water. Drain and set aside.
2. Mix the minced meat, egg tofu, fried shallot, sole fish bits, soy sauce, pepper and salt thoroughly. Keep stirring the mixture in one direction till it turns gluey.
3. Apportion the meat into 6 portions, toss each portion between the hands to form a ball. Repeat till all the meat is done.
4. Deep fry the meatballs till the exterior turns brown.
5. Wrap each meatball with a cabbage leaf and sit it snuggly into a pot. Repeat for the other 5 meatballs.
6. Pour enough chicken broth to 3/4 height of the wrapped meatballs.
7. Bring to a quick boil then simmer for 1 hour (up to 2 hrs for softer meatballs). Add more chicken stock if broth level is low.
8. Add additional salt to season the broth if need be, else just thicken broth with a little cornflour slurry.
9. Drizzle the shaoxing wine along the edge of the pot, turn off the heat then drizzle the egg over the wrapped meatballs. Cover pot and let the residual heat steam the egg to the desired consistency before serving.
10. Bon appétit!
Discussion: https://www.facebook.com/photo.php?fbid=1083601234989052&set=gm.821979034537841&type=1&theater
