Pork Balls in Clear Broth

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 (cornflour) 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

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http://www.chinesefooddiy.com/shopping.htm

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.

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