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Pork
Balls in Clear Broth
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serves 4 |
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 Ingredients:
9.
oz (250g) pork
1 egg
1 t. green onion (chopped)
1/2 t. ginger root (chopped)
2 t. cornstarch
4 cups of meat broth
2 t. salt
2 oz (50g) mushroom
2 oz (50g) young Chinese cabbage
2 oz (50g) Chinese vermicelli
1 t. sesame oil
1/4 t. ground peppercorn
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DIRECTIONS:
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Ground the pork, and mix with the green onions,
ginger, egg, 100ml of the broth, and 1/2 t of
salt and cornstarch.
-
Heat the remained broth, and lower the heat when
boiled. During the heating time, make some meatballs.
(about 2 cm in diameter each)
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Add the meatballs to the boiling broth, and simmer
until done.
-
Scoop out the foam and add the mushrooms, cabbage
leaves and the Chinese vermicelli. When the broth
boils again, add the pepper and the sesame oil.
Serve.
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