Steamed Beef Meatballs in Bowl

Name: Steamed Beef Meatballs in Bowl
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Springy beef meatballs steam in an overturned bowl until glistening, a traditional banquet-style presentation where tender rounds absorb savory juices, perfect for serving spoonfuls over rice at gatherings.

1 hrNewEasy Hot Dishes Steam Savory

Instructions

1
Prepare the main ingredients: 2 jin (about 1 kg) of minced beef rib meat, 300 grams of sweet potato starch, 40 grams of ginger, and one egg.
2
Dissolve the sweet potato starch in a small amount of water.
3
Add minced ginger, one egg, about 12-14 grams of salt, 2 grams of white pepper powder, 2 grams of Sichuan pepper powder, 2 grams of thirteen-spice powder, and 3 grams of chicken essence to the minced meat.
4
Pour the starch slurry into the minced meat and mix evenly by hand.
5
Marinate in the refrigerator overnight for better flavor, and let it rest for at least 2 hours.
6
When the oil is about 70% hot, squeeze the meatballs, or you can simply pinch a piece and drop it directly in. After it sets its shape, turn to medium-low heat and fry slowly for 8-10 minutes.
7
During this period, remember to turn them over, fry the meatballs thoroughly, and when the meatballs are golden and fragrant, take them out. All operations are completed.
8
Place 2 slices of ginger, a section of green onion, 1 star anise, 1 tablespoon of light soy sauce, 1 gram of fresh matsutake mushroom, and an appropriate amount of water in the bowl. Add the meatballs, making sure the water level is at least even with the meatballs.
9
Steam for 40 minutes.
10
Place them in the serving dish, sprinkle with chopped cilantro, and the meatball bowl is ready.
11
The must-have stacked bowl series for New Year's Eve dinner, soft, glutinous, and chewy, becoming more fragrant the more it's steamed.