Non-spicy Sichuan cuisine – Pearl Meatballs (including the method for making Yin Rice) ingredients: 300g pork belly, 200g Yin Rice (steamed and air-dried glutinous rice, the method will be explained later, or you can use glutinous rice directly), a small bunch of green onions, a bit of ginger, 1 egg, a teaspoon of salt, about 20 grams of cornstarch.
Method for making Pearl Meatballs (including the method for making Yin Rice):
Step 1: Steam Yin Rice and set aside.
Step 2: Chop the pork into mince, chop the green onions into fine pieces, and grate the ginger. Place them in a bowl, add an egg, salt, and mix well.
Step 3: Add cornstarch.
Step 4: First, mix with chopsticks, then use an electric mixer to beat until sticky.
Step 5: Take a handful of meat with your left hand and squeeze it out from the tiger’s mouth to form a meatball. Use a spoon to place it in the Yin Rice.
Step 6: After arranging the meatballs, sift them like sifting flour.
Step 7: Then, evenly coat each meatball with Yin Rice and place them in another dish, you can arrange two or three layers if one layer is not enough.
Step 8: The arranged meatballs.
Step 9: Prepare a steamer, add water, and place the meatballs in the steaming rack. Heat the water over high heat.
Step 10: After the water boils, steam for another 10 minutes, and the dish is ready!
Cooking tips for Pearl Meatballs (including the method for making Yin Rice): Yin Rice is made by steaming glutinous rice, which will clump together after steaming. Break it apart with your hands into individual grains, and then air dry to make Yin Rice, a traditional nourishing food in Sichuan. There are tricks to making delicious dishes, and I have little tips for each of my recipes. You can search for ‘Sichuan cuisine’ to directly view my recipes!
