Stuffed Eggs- Hard-Boiled, Steamed, Deep

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. 2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty. 3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up. 4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes (see "How-to Section"). Drain eggs, reserving the liquids. 5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling. 6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once. VARIATION: For the pork, substitute beef. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.