Yang Ming-fu's Meat Balls

Ingredients

• pork
• starch slurry (芡)
• stock (高湯)

Instructions

1. Remove all sinew and joints from the pork. Mince the meat extremely fine until it achieves a texture of utmost delicacy. Ensure equal portions of lean and fatty meat are combined. Mix the minced meat thoroughly with starch slurry (芡) to bind it evenly. Shape the mixture into balls the size of a teacup. Cook the balls in clear stock until tender.
2. The stock should be pristine and clear. When the finished balls are eaten, they melt in the mouth like silken tofu.