Braised minced new onions

Peel the spring onions, cut off the top and root, and slice them horizontally into 2 equal parts

Heat a frying pan, add some oil (not included in the recipe) and fry the onions until lightly browned. Add a little oil halfway through and fry for about 5 minutes until well done

Transfer the onions to a deep tray, add enough Chinese soup to cover them, and steam in a steamer for 20 to 30 minutes

Make the minced meat filling.
Heat a frying pan and add some oil (not listed in the recipe). Add the minced meat and stir-fry while breaking it up. Once lightly cooked, add the green onions and ginger.

Once everything is mixed, add the Shaoxing wine, soy sauce, and Chinese soup stock. Add salt, pepper, and sugar while tasting, and add the water-dissolved potato starch to thicken the mixture

Place the onions (3) in a bowl and pour the minced meat filling (5) over them. Finish by topping with shiso flowers, if desired