Arrowhead and Pork Meatballs

Arrowhead and Pork Meatballs

　　Cuisine: Jiangsu cuisine

　　Flavor: Savory and aromatic

　　Price: 10–40 RMB

　　Features: The meat is tender, fresh and delicious, with the fragrant aroma of arrowhead, making it a seasonal delicacy in spring.

　　Ingredients:

　　500g pork, 100g arrowhead, 100g water chestnuts, 30g dried shrimp, 50g ham, 3g salt, 3g pepper, 20g cooking wine, 40g egg white starch, 500g lard, 10g ginger, 15g scallions, 500g fresh broth, 1g MSG, 15g water starch, 10g cooked chicken oil.

　　Preparation Method:

　　1. Soak the dried shrimp until softened, peel the water chestnuts, and dice the pork, ham, and water chestnuts into approximately 3cm cubes. Place them in a bowl and mix with salt, pepper, and cooking wine.

　　2. Add egg white starch to the mixture and stir well, then shape into four equal flat round meatballs. Wash the arrowhead.

　　3. Heat the wok over high heat, add the lard and heat until it reaches about 150°C. Add the meatballs and deep-fry until they turn light yellow, then remove.

　　4. Place the meatballs in a pot, add fresh broth, salt, cooking wine, crushed ginger, and knotted scallions. Bring to a boil, skim off the foam, then simmer over low heat until tender. Add pepper, then put in the arrowhead and cook until flavorful. Add MSG, remove the meatballs and place them on a plate, surround them with arrowhead, thicken the original broth with water starch to make a light sauce, drizzle with cooked chicken oil, and pour over the plate to serve.