Pork meatballs

1 serving


grind 500g pork, and cut the other part into very small cubes and mix with the ground meat. finely chop the onions. beat the eggs and add to the minced meat, put chopped onions, sodium glutamate, ground ginger, pour in rice wine or cognac, 3 tablespoons of soy sauce, 2 tablespoons of corn starch, diluted in a small amount of water. thoroughly mix the mass and mold the meatballs in the form of cubes with rounded corners. heat the vegetable oil in a wok or frying pan and fry the meatballs over twin heat until golden. remove and let the oil drain. place the fried meatballs on a rack or bamboo stand, sprinkle with ground pepper, anise seeds, drizzle with the remaining soy sauce, pour boiling water and steam for half an hour. Add sodium glutamate to the remaining decoction, 1 tablespoon of starch diluted with cold water, bring to a boil and warm over low heat until the starch taste disappears. with this sauce, pour over the meatballs and serve.