Smoked beef balls

Yield: 4 Servings

Measure Ingredient
1 pounds Beef
1 Scallion stalk
2 slices Fresh ginger root
1 tablespoon Cornstarch
2 tablespoons Soy sauce
1 tablespoon Water
½ teaspoon Salt
½ teaspoon Sesame oil
3 tablespoons Brown sugar
1½ teaspoon Ground anise

1. Remove fat and tendons from beef; then mince or grind.

2. Mince scallion and ginger root and add to beef, aloog with cornstarch, soy sauce, cold water, salt and sesame oil. Blend well, but do not overhandle meat. Form into walnut-size balls.

3. Fill a pan three-fourths full of water. Bring to a boil. Add beef balls a few at a time (so as not to reduce water temperature); then simmer, covered, 15 to 20 minutes. Drain well, discarding liquid.

4. Line a heavy pan with foil and sprinkle with brown sugar and anise.

Smoke 5 to 7 minutes (see "HOW-TO SECTION"). Serve hot or cold.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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