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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

• 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.
• 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.
• Add the meatballs to broth one by one , and simmer until done.
• Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane
• 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.