300g–500g minced pork (ideally 70% lean, 30% fat for juiciness).
2 chopped water chestnuts or 150g finely chopped lotus root for a signature crunch.
1 tbsp cornstarch and 1 egg yolk to ensure a smooth, "bouncy" texture. Step-by-Step Preparation
Transfer the mixture to a heatproof plate with a slight lip (to catch the juices). Flatten it into an even patty about 1/2 to 3/4 inch thick.
Stir the mixture in one direction with chopsticks or a spoon for about 5 minutes. This aligns the meat proteins to create a springy, tender texture.
1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and a dash of white pepper.
300g–500g minced pork (ideally 70% lean, 30% fat for juiciness).
2 chopped water chestnuts or 150g finely chopped lotus root for a signature crunch.
1 tbsp cornstarch and 1 egg yolk to ensure a smooth, "bouncy" texture. Step-by-Step Preparation
Transfer the mixture to a heatproof plate with a slight lip (to catch the juices). Flatten it into an even patty about 1/2 to 3/4 inch thick.
Stir the mixture in one direction with chopsticks or a spoon for about 5 minutes. This aligns the meat proteins to create a springy, tender texture.
1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and a dash of white pepper.