Pork Balls in Clear Broth, Sichuan Style
By admin on 2015-01-16

9 oz (250 g) lean and far pork
1 oz (25 g) golden needles, soaked in hot water
1 egg, beaten
1/2 tsp scallions, chopped
2 oz (50 g) Chinese cabbage hearts, coarsely 1/2 tsp 1/2 tsp ginger, chopped
2 tbsp cornstarch (cornflour) dissolved in  2 tbsp water  
2 oz (50 g) cellophane noodles (flour or bean threads), soaked in warm water
4 cups (1 litre) meat broth
1 tsp sesame oil
2 tsp salt, or to taste
1/4 tsp ground Sichuan peppercorn
1 oz (25 g) wood ears, reconstituted in hot water
1/4 tsp MSG

1. Mince the pork, if nor already ground, and mix well with the scallions, ginger, egg, corn starch, 3 1/2 fl oz (100 ml) 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 the 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 noodles. Bring to boil and add the pepper and MSG, sprinkle the sesame oil on the broth, remove and serve.