China

Hong Shao Shi Zi Tou
(Stewed Pork Balls)

BY Shu Mitsu Many people image "Sichuan food" as so hot one to numb tongue. The hot relish is only one example out of many Sichuan foods. I had every meal at grandmother's home before I was moved to Japan from China at seventeen. "Hong Shao Shi zi Tou" is a mild Sichuan food and my grandmother's favorite dish. Since my arrive in Japan, I have challenged to cook various kinds of Sichuan food by awaking my memories of taste of my grandmother's cooking, however my cook is far from grandma's taste.

@ Ingredients 500grams Minced Pork 50grams Mashed Green soybeans Appropriate amount on oil to fry meat ball A 2 eggs 4 tablespoonful of soy sauce Teaspoonful of salt 2 teaspoon of soy sauce Some pepper B 3 cups of Chicken soup 2 teaspoons of sugar Some Ground Ginger Julienne Green Onion 2 tablespoonfuls of soy sauce Some starch diluted with small quantity of water 2 bunches of Qing-geng-cai

@ How to cook 1, Knead minced pork to be glutinous. 2, Mix mashed green soybeans to 1.and knead. 3, Mix A to 2.and knead. 4, Divide 3.into 4 pieces and round. 5, Deep fry 4. 6, Put fried meatballs and B into another pot. 7, Stew 6.for more than 30 minutes. 8, Take only meatballs out of pot and put qing-geng-cai into the same pot and stew continuously. 9, Put same starch diluted with small quantity of water into the pot to ticken. 10, Pour 9. on meatballs. *Point : To stew meatballs thoroughly

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