3 1/2 oz (100 g) Chinese Yam, peeled (or substitute potatoes)
1 egg, beaten
14 oz (400 g) lean and fat pork
3 tbsp (50 g) cornstarch (corn flour)
2 tsp. rice wine
9 oz (250 ml) vegetable oil for deep-frying
1 tsp. soy sauce
1 tsp. scallions, chopped
2 tsp. salt
1 large fennel (substitute 1 clove of star anise)
1 tsp. fresh ginger, chopped
2 cups (500 ml) meat stock
1/4 tsp. MSG (optional)
1. Boil, peel and mash the yam or potato. Mince the pork and mix with the yam mash, MSG, rice wine, 1 tsp. of the soy sauce, salt, and 1 tsp. of the ginger. Stir in one direction until the pork and yam paste stiffens, then shape it lightly into four flattened balls. Mix and egg, cornstarch, and 1 tsp. soy sauce into a paste and coat the balls.
2. Heat the oil in wok over medium heat to moderately hot, 212 F (100 C). Deep-fry the meatballs until they are reddish-brown, drain, and place in a heat-proof bowl.
3. Add the scallion, the remaining 3/4 tsp. ginger, the fennel, and stock, and place the bowl in a steamer. Steam the meatballs until done. Discard the scallions, ginger and fennel. Remove and serve.