Ingredients Jump to Instructions ↓

  1. 4 6 oz 10 oz 1/4 lb 1 1/4 lbs 5 1 12 1/2 10 2 1 tablespoon 4 tablespoons 3 tablespoons 3 teaspoons 3 cups 1 teaspoon 5 tablespoons Chicken meat (cooked) Ground Pork Ham Sea cucumber Dried mushrooms (black) Bamboo shoot Snow pea pods Squid (soaked) Baby corn Eggs Wine Soy sauce Cornstarch, mix with

  2. 3 tablespoons cold water Salt Soup stock Sesame oil Oil

Instructions Jump to Ingredients ↑

  1. : Beat 1 egg. Add 1/2 teaspoon salt, 1/2 teaspoon cornstarch, and 1/2 tablespoon water. Mix well. Using frying pan make 1large thin pancake with the mixture. Add 1/2 teaspoon salt, 2 teaspoons cornstarch, 1 teaspoon wine and 1 egg to ground pork, mix well. Put half of the mixture on the pancake, roll into a tube. Make small diarical shaped meat balls with the other half of the mixture, steam the meat roll and balls for about 10 minutes or until done. Slice the ham, chicken, and squid into different shape. Peel and boil whole bamboo shoot about 15 minutes, let cool and slice. Soak dried mushroom in warm water and remove stem, then slice. Cut sea cucumber crosswise about 2 1/2 inches long, boil with some extra green onion and ginger about 10 minutes. Fry the sea cucumber in 2 tablespoons heated oil, add 2 tablespoons soy sauce, cook about half minute. Drain and discard the juice. Heat 3 tablespoons oil. Fry the chicken meat, sliced bamboo shoots, baby corn, mushrooms and pea pods, then add soup stock, 2 tablespoons soy sauce, 1 1/2 teaspoons salt, cook for 1 minute. Add sea cucumber and ham, continuing to cook a while. Stir in cornstarch paste until thickened and heated through, sprinkle sesame oil, arrange the meat balls and sliced meat roll on a large platter. Pour the thickened mixture on the platter and serve.


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