INGREDIENTS

INSTRUCTIONS

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently
12 to 15 minutes.
2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a
paste; then add to pork along with sherry and ginger juice, mixing well.
Divide mixture into 12 parts. Form each into a ball, then flatten into a
thick patty.
3. Cool eggs thoroughly under cold running water; then shell. Cut each egg
in half lengthwise. Then cut a small slice from the back of each half so
that it will lie flat when turned yolk side up.
4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a
meat patty. Steam for 10 minutes (see "How-to Section"). Drain eggs,
reserving the liquids.
5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry,
basting with hot oil, until golden. Drain on paper toweling.
6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar,
and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour
sauce over eggs and serve at once. VARIATION: For the pork, substitute
beef.
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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