Chinese Meatballs Recipe (中國肉丸配方)

These pork meatballs are, in essence, siomai without the wrapper. Yum! The flavorful broth will give them lots of flavor.
(這些豬肉丸子在本質上是沒有包裝的siomai。百勝！美味的肉湯會給他們很多的味道。)

INGREDIENTS (配料)

2 cups water (2杯水)

1 cube pork bouillon (1立方體豬肉肉湯)

1/4 kilo ground pork (1/4公里地面豬肉)

1 small carrot, peeled, finely chopped (1小胡蘿蔔，去皮，切碎)

3 cloves garlic, peeled, finely chopped (3丁香大蒜，去皮，切碎)

1/4 cup green onions, chopped (1/4杯洋蔥，切碎)

1 large egg (1個大雞蛋)

1 teaspoon sesame oil (1茶匙芝麻油)

1 tablespoon lemon juice (1湯匙檸檬汁)

1/4 cup soy sauce (1/4杯醬油)

1/2 teaspoon sugar(1/2茶匙糖)

2 tablespoons cilantro leaves, chopped (2湯匙香菜葉，切碎)

COOKING PROCEDURE

In a small stockpot over medium heat, heat water with bouillon cube. (在中等熱量的小鍋中，加熱水與湯匙立方體。)

Meanwhile, in a large bowl, mix ground pork, carrot, garlic, green onions, egg, and sesame oil. Season with salt and pepper to taste. Test a portion, and adjust seasoning. Use a spoon to drop meatballs into the simmering broth until cooked. Scoop out using a slotted spoon.
(同時，在一個大碗中，混合豬肉，胡蘿蔔，大蒜，洋蔥，雞蛋和芝麻油。季節用鹽和胡椒調味。測試一部分，並調整調味料。使用勺子將肉丸放入燉肉湯直到煮熟。用勺子舀出來。)

Mix lemon, soy sauce, sugar, and cilantro. Serve with meatballs and broth. (混合檸檬，醬油，糖和香菜。服用肉丸和肉湯。)