Steamed Pork Balls, Hangzhou Style

4 1/2 oz (125 g) pork, 1/3 lean, 2/3 fat or commercially-ground pork
1 tsp cornstarch (cornflour)
7 oz (200 ml) stock pork
1 egg white, beaten slightly
2 oz vegetable leaves
1/2 tsp rice wine
1/4 tsp MSG
1/2 tsp salt, or to taste

1. Mince the pork if it is not already ground. Add the egg white, rice wine, MSG, and salt, and stir to mix. Add the cornstarch and mix well. Shape lightly into four equal-sized balls.

2. Pour the stock into a work and bring to a boil. Add the meat balls and cover them with the leaves. Bring to a boil over high heat, then turn the heat down, and simmer for 1 hour, or until the meat is tender and the gravy has thickened. Remove and serve.

                                  蒸肉丸（杭州风味）

1、125克猪肉，其中1/3瘦的，2/3肥的或者肉末
2、一勺玉米淀粉
3、200毫升猪油
4、一个鸡蛋的蛋清
5、半勺米酒
6、四分一勺味精
7、半勺盐，或者根据自己的口味添加

1、把猪肉切碎，加入蛋清、米酒、味精和盐，然后搅拌，再加入玉米粉使它们充分混合，最后再轻轻地把它们揉成四个大小类似的丸。

2、把猪油倒入锅中，煮沸，再加入肉丸，外面要包一层叶子。然后用大火煮沸，再把火调小，慢煮一小时，直到肉变得鲜嫩，肉汁外露，此时就可以起锅上菜了。