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1. Boil, peel and mash the yam.
2. Add the minced pork to the yam and mash with the salt, rice wine, 1 teaspoon soy sauce, and 1 teaspoon ginger.
3. Mix clockwise until the mixture stiffens.
4. Shape the mixture into four flat balls.
5. In a small bowl, combine the egg, cornstarch and 1 teaspoon soy sauce into a paste.
6. Dip the balls in the paste to coat.
7. In a wok over medium heat, heat the oil.
8. Fry the meatballs until reddish-brown.
9. Drain and place in a glass casserole dish.
10. Add the scallion, 3/4 teaspoon ginger, fennel and stock.
11. Place the bowl into a steamer.
12. Steam the pork meatballs until they are finished cooking.
13. Discard the scallion mixture.
14. Remove and serve immediately.
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