Phoenix eggs

1 serving


Pass the pork through a meat grinder or grind using a mixer, pour in 1 teaspoon of rice wine and shape the balls the size of a chicken egg (4-5 cm). Pour a little boiling water into the prepared form, 1 teaspoon of sesame oil, carefully drive in the eggs so that the yolk does not mix with the protein. Lay the meat balls between the eggs, put whole shrimp on top and cook for a couple of 10 minutes. In a separate container, mix 1 teaspoon of rice wine and 3 teaspoons of tomato ketchup, pour in 2-3 tablespoons of boiling water and bring the mixture to a boil. Thicken with cornstarch diluted in a small amount of water, drizzle with sesame oil and pour over the prepared egg mixture