Ingredients: 500g pork belly, 100g water chestnuts, 100g pork ribs, a small amount of shrimp roe, half a head of Napa cabbage.
Seasonings: Minced ginger and scallion, 1 egg white, salt, Huadiao wine, and starch slurry (cornstarch mixed with water).
Step 1: Peel and finely chop the water chestnuts. Remove the skin from the pork belly and dice the meat into pieces the size of pomegranate seeds. Mix in the minced ginger and scallion, shrimp roe, water chestnuts (jicama or pear can be used as substitutes), salt, and Huadiao wine. Then, add the egg white and starch slurry; mix and vigorously slap/knead the mixture against the bowl until it becomes sticky and holds its shape well.
Step 2: Blanch and rinse the pork ribs and pork skin, then place them in a clay pot with fresh water and bring to a boil. Moisten your palms with a little starch slurry and shape the meat mixture into a ball the size of a tennis ball. Toss the meatball back and forth between your hands a few times to firm it up before placing it into the clay pot. Finally, cover the meatball with the blanched cabbage leaves, put the lid on the pot, and simmer over the lowest heat for two and a half hours.
Tips: You can add ingredients like crab roe or salted egg yolk to the meat mixture according to your personal preference.
