Ingredients:
9 oz (250g) lean and fat pork
1 oz (25g) golden needles, soaked in hot water
1 egg, beaten
2 oz (50g) Chinese cabbage hearts, coarsely
chopped
1/2 tsp.
scallions, chopped
2 oz (50g) cellophane noodles (flour or bean
threads), soaked in warm water
1/2 tsp.
ginger
, chopped
1 tsp. sesame oil
2 tbsp
cornstarch (corn flour) dissolved in 2
tbsp water
1/4 tsp. ground Sichuan peppercorn
4 cups (1 litre) meat broth 1/4 tsp. MSG
(optional)
2 tsp. salt, or to taste
1 oz (25g) wood ears, reconstituted in hot
water
Directions:
1.
Mince the pork, if not already
ground, and mix well with the
scallions,
ginger, egg, corn
starch, 3 1/2 fl oz (100ml) of the
broth, and 1/2 tsp. of the salt.
2. Heat the
remaining broth to a boil, then turn the heat to
low. While the broth is heating make small
meatballs, about 3/4 - inch (2 cm ) in diameter.
3. Add the
meatballs to broth one by one , and simmer until
done.
4. Skim the
foam from the broth and add the wood ears, golden
needles, cabbage hearts and cellophane
5. Skim the
foam from the broth and add the wood ears, golden
needles, cabbage hearts and cellophane noodles.
Bring to a boil and add the pepper and
MSG
(optional), sprinkle the sesame oil on the broth
remove and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
