| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef |
| 1 |
|
Scallion stalk |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sesame oil |
| 3 |
tb |
Brown sugar |
| 1 1/2 |
ts |
Ground anise |
INSTRUCTIONS
1. Remove fat and tendons from beef; then mince or grind.
2. Mince scallion and ginger root and add to beef, aloog with cornstarch,
soy sauce, cold water, salt and sesame oil. Blend well, but do not
overhandle meat. Form into walnut-size balls.
3. Fill a pan three-fourths full of water. Bring to a boil. Add beef balls
a few at a time (so as not to reduce water temperature); then simmer,
covered, 15 to 20 minutes. Drain well, discarding liquid.
4. Line a heavy pan with foil and sprinkle with brown sugar and anise.
Smoke 5 to 7 minutes (see "HOW-TO SECTION"). Serve hot or cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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